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The vineyard has been unirrigated since late 2016 and the first Jamsheed release from the Wandin site is this 2017 Sauvignon Blanc. Over to Gary Mills: "hand harvested on the 18th March and whole bunch pressed into an older 5,000-litre oak foudre. Fermented with indigenous yeasts and with a high percentage of solids, it spent six months on full lees and then was bottled direct from barrel unfined and unfiltered with a small amount of SO2. We are quite proud of this wine" notes the winemaker. The rare soil in this site, red clay loam over bluestone rocks, lends a taut flinty edge to a sleek textural palate. Citrus-flecked, with gushing freshness, showing lovely nettle and wild herb elements all wrapped up in a fantastic textural blanket.
Drink with pork chops or goat cheese (Crottin de Chavignol especially).
Varietal / Blend: Sauvignon Blanc
Farming Practices: Sustainable
Originally born in Western Australia, Gary completed a Bachelor of Literature, before moving to Japan to study and work as an English teacher. Upon returning to Australia he had an epiphany during a brief stint as a Japanese speaking tour guide in Queensland, and began work in the vineyards of Margaret River. A five week vintage posting at Ridge Vineyards California turned into a 2 year full time position under the tutelage of winemaker Paul Draper and from there Gary has worked in Oregon and various regions within Australia. The Jamsheed label began in 2003 with a focus on single vineyard Syrahs and aromatic whites from unique sites in Victoria.