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|Aroma & Palate||Bay leaf, sourdough toast, bit of brightness|
|Style||Supple & savoury|
Sauv Blanc, but not as we know it! “Fumé” in reference to the Pouilly-Fumé wines of the Loire Valley, the alternate name reflecting a fuller-bodied oaked style of Sauvignon Blanc that’s been neglected down under and in New Zealand in favour of clean but somewhat industrial Sauvignons fermented in stainless steel.
This particular example of funky Fumé is toasty and gently acidic, with a savoury bay-leaf sort of thing happening.
Three months in French oak has created a full bodied, rich wine with added complexity and flavour. A great accompaniment to seafood and Asian dishes. Limited edition.
A tiny boutique outfit in NSW's cool Southern Highlands with just six hectares under vine and fewer than 2000 cases produced annually, Rotherwood's small team of hand-picked talent oversee nearly every aspect of the winemaking. A Fumé Blanc (Sauvignon Blanc, oaked in the American style) and a Noir/Grigio rosé are specialties.
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