It was pretty exciting for us a couple of years ago to find out a former professional cyclist growing Savagnin just outside of Devanport on Tasmania’s North West Coast. After a couple of calls and a few visits we convinced them to sell us some fruit from this vintage. The fruit was picked and chilled for three days. It’s a perfect pair with the Trousseau we grow ourselves.We then stomped the grapes in the bins and left them for another three days before pressing it to old oak for fermentation. This wine was cofermented with a 25% portion of Chardonnay from the same vineyard.We leave it without topping to oxidise to a level I am comfortable with. And then top it up and it stays in oak for 2 years. We think this is the best of the three we have done.

Nashi Pear and Kiwi Fruit on the nose. There is a salty/ saline mouthfeel, but there is also structure and texture to the wine. It hasn’t been through Malo so we have some bitting acidity, but the fruit on the palate carries it well. Great with Potato Cakes and Sardines. – Joe & Lou Holyman, Stoney Rise