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2020 Sauvignon Blanc

A wonderfully complex, modern Margaret River Sauvignon Blanc expression. Fermented wild in large-format French oak with a portion of full skins contact, it is aromatic, savoury, textural and layered with a long, dry finish. The perfect aperitivo or accompaniment for rich seafood and poultry.


Tasting Notes
COLOUR Bright golden straw. NOSE Opens with nashi pear, lychee and dried forest leaves, while deep layers of Geraldton wax, chamomile, sea salt, sumac and crispy chicken skin waft through gently; an exotic aromatic experience. PALATE Fresh and comfortable, with a lovely, broad fruit entry that polishes up to a powdery, dry tannin finish. Medium-bodied with hints of orange zest and fresh, bitter-sweet Passion fruit pip make the palate refreshing, yet densely complete.
Winemaker Notes
WINEMAKER'S NOTES A new style of Sauvignon Blanc for Margaret River. We worked on making a more luscious, enjoyable style from our best fruit with our own approach. The use of refined winemaking techniques, in particular a focus on wild fermentation, have better captured our version of a more delicious sense of place, highlighting the exciting complexities of the powerful, aromatic, and savoury elements of Margaret River Sauvignon Blanc. The portion of full skins fermentation is very clearly an influence at a higher percentage this year. This represents a further evolution of style, bringing a darker colour and deeper, riper-looking fruit implication, adding incredible texture and structure to the palate. The wine was allowed to develop in beautiful, mostly older, large format French oak for 13 months before blending, followed by a further 4 months to harmonise and refine before bottling. This fruit was picked a month earlier than the last year, so 2020 represents a structured and ripe year.
Production Notes
100% Sauvignon Blanc
Alcohol %
Cellaring Potential:
Drink from now until 2027.
Harvest Date
6 - 25 February 2020
43% puncheon (8% New oak), 36% foudre and 21% barrique. 13 months maturation in cellar before blending, then 4 months blended and finished before bottling.
Residual Sugar:
Residual Sugar
Bottling Date
July 2021
Vintage Notes

2020 was a stunning vintage that will define ‘rare and fine’ with low yields and fantastic quality. Spring development was early, followed by a warm start to summer which continued into fine, sunny and dry conditions throughout the season. Combined with low yields, this brought an early start to harvest.

2020 Sauvignon Blanc
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  • 94 points

    February/ March Halliday Wine Companion 2022 - Erin Larkin

    Some portions have seen skin contact, others fermented (wild, of course) in French oak foudres. Field mushrooms and sea salt, guava and crushed lychee, nashi pear and Golden Delicious apples. So much going on, and from so many different angles: this is complex, textural, layered and long. This style will not be for everyone, although if you love chardonnay this will firmly be in your ballpark. The Campari/orange-zest character that comes from skin contact can be addictive - it's here, if you look closely. I'd like to see this in 5 and 10 years.

  • 94 Points

    Campbell Mattinson - The Wine Front

    Powerhouse style and an excellent example of it. This really lays down the law in the glass. Woodsmoke, nettles, tropical fruit and gravelly gunmetal characters. If it was a film it would be a gritty revisionist western. There’s grain to the finish too, grip, structure. Candied fruit notes fly about but then the finish is daringly dry. It’s a terrific wine.

  • "Fleshy and textural", 93 Points

    Gabrielle Poy

    Virginia Willcock, the leader of the team at Vasse Felix, is known for saying ‘I never want to make the same wine twice.’ She never wants to stop learning and given the different vintage conditions each year, each wine should be unique. Over the past few years, they’ve been playing with skin contact in their sauvignon blanc, and when I tasted it, it was like a lightbulb moment. It’s an utterly delicious interpretation and its fine piquant tannins will hold up beautifully to food. Its golden hue stands out in a sea of lemon/green sauvignon blanc. Curious to know why, I stick my nose into an explosion of quince, orange blossom and cardamom. This is a glorious nose with just a hint of a herbal thread. The palate is fleshy and then reined in by cheek-puckering phenolics. Further investigation reveals part of the ferment spent time on skins which adds dimension to the nose and palate. This is a thought-provoking and delicious sauvignon, challenging previous conceptions you may have of the variety.

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