This is one of the most interesting sauvignons blanc releases in Australia, perhaps because it is made in a very different style, and is less overt than most wines made with the variety. The fruit is hand harvested from the close-spaced Crayères Vineyard in Wrattonbully and whole-bunch pressed before being fermented in large old oak demi-muids (600L) where it is left on lees that help add texture, richness and complexity. It would probably have been called fumé blanc in years past. A seriously good food wine paired with anything from seafood to Chinese dishes. $50. https://terreaterre.com.au/
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