100% Sauvignon Blanc from Lenswood in the Adelaide Hills was handpicked and gently pressed at a local winery. The juice was transported to Werribee for a natural fermentation in new (12%) and used French barriques and hogsheads. The wine was left on lees for 42 weeks with regular stirring before blending and bottling on the 12 February 2016. The nose shows passionfruit, some peach, liquorice and blackcurrant leaf, a touch of oak-derived complexity. It has a big Sauvignon front palate, intense and defined. Lime leaf, arrowroot and some peach flavours are complemented by wonderful texture and mouthfeel. The finish is long and harmonious, with gentle extract and a touch of flinty mineral. Shadowfax’s most complex Sauvignon to date, complete and very food friendly.