Mystic Spring Sauvignon Blanc 2025
Dominant tropical fruits pineapple, passionfruit and gooseberry are complemented by white nectarine, florals and grassy undertones, with subtle flinty notes adding a savoury edge.
Tasting Notes
COLOUR
Brilliant, pale lemon with green hues
NOSE
Dominant tropical fruits pineapple, passionfruit and gooseberry are complemented by white nectarine, florals and grassy undertones, with subtle flinty notes adding a savoury edge.
PALATE
Bright nectarine and tropical flavours are supported by herbal nettle and sweet basil, with fleshy acidity and fine chalky texture carrying the vibrant fruit to a long, fresh finish.
Winemaking
The Sauvignon Blanc was sourced from the Rainbow Fountain and Wylco vineyards in Karridale, while the Semillon came from Wills Domain Block 1. To retain fresh, vibrant aromatics, all fruit was machine-harvested at night in excellent condition, capturing a range of varietal expressions with intense flavours. Physiological ripeness ranged from 11.2–12.3 °Be, 3.26–3.46 pH, and 6.5–9.3 g/L acid.
To aid processing and preserve fruit intensity, each batch was crushed, must-chilled, and pressed to tank under CO₂ cover with SO₂ and pectolytic enzymes. Juice batches were floated before being racked off gross lees and fermented separately in stainless steel tanks. A range of aroma-enhancing yeast strains was used, with fermentation temperatures maintained between 13–16°C. Following fermentation, the batches were lightly fined with PVPP, racked, blended, heatand cold-stabilised, then filtered in preparation for bottling in August.
Food Pairing
Korean fried chicken with gochujang glaze; duck pancakes with hoisin and cucumber; Indian paneer tikka with mint chutney; or Mexican street corn salad with lime and chilli.