Eightfold Sauvignon Blanc 2025
A lovely, juicy entry showcases white nectarine and tropical fruit sweetness. Wild fermentation contributes textural richness and savoury complexity, while subtle oak with ginger spice integrates seamlessly with bright acidity. A fine talc-like texture provides structural backbone, carrying the floral and citrus elements through to a mineral-driven finish with excellent length.
Tasting Notes
COLOUR
Brilliant, pale lemon with green hues.
NOSE
Highly perfumed with complex floral aromatics leading into gooseberry, nectarine and fresh pineapple. Tropical fruit intensity builds with citrus zest, while subtle toasty oak spice and a hint of struck-match minerality add sophistication. Fresh basil and nettle provide herbaceous complexity.
PALATE
A lovely, juicy entry showcases white nectarine and tropical fruit sweetness. Wild fermentation contributes textural richness and savoury complexity, while subtle oak with ginger spice integrates seamlessly with bright acidity. A fine talc-like texture provides structural backbone, carrying the floral and citrus elements through to a mineral-driven finish with excellent length.
Winemaking
Sauvignon Blanc (Wylco and Rainbow Fountain, Karridale) and Semillon (Wills Domain Block 1) were machine-harvested at night to preserve freshness. Fruit showed balanced ripeness (11.2–12.3 °Be, pH 3.26–3.46, TA 6.5–9.3 g/L). Batches were crushed, must-chilled and pressed under CO₂ before settling and fermenting in stainless steel. Two Semillon barriques were wild-fermented in new French oak for added texture. Fermentation ran at 13–16°C using aroma-enhancing yeasts. Wines were lightly fined, blended, stabilised and filtered before bottling in August.
Food Pairing
Twice-cooked pork belly with apple and fennel slaw; wood-fired pizza with caramelised onion, goat's cheese and thyme; roasted cauliflower steaks with harissa and tahini; or Vietnamese fresh spring rolls with peanut dipping sauce.