Jaraman
Sauvignon Blanc 2010
x1
| Region: |
Margaret River & Adelaide Hills |
The gooseberry and green apple characters of the Margaret River combine with enticing tropical fruit and passionfruit flavours from the Adelaide Hills.
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Wine Colour
On release the wine is a very pale straw colour with a slight green tinge to the edges.
Wine Bouquet
The wine has intense lifted aromas of gooseberry, passionfruit, guava, and a hint of fresh cut grass.
Wine Palate
This is a tightly structured, delicate wine displaying an excellent balance of fruit and acid. The Margaret River component contributes intensely concentrated flavours such as gooseberry, green apple and grapefruit along subtle grassy overtones that are typical of this region. The Adelaide Hills parcel delivers mid palate fleshiness along with enticing tropical characters of passionfruit, melon and guava. The wine finishes with a crisp and refreshing mineral acidity.
Cellaring Notes
This wine has been crafted for immediate enjoyment.
| Acidity: |
7.12 g/L |
| Alcohol Percent: |
13% |
| PH: |
3.19 |
| Region: |
Margaret River & Adelaide Hills |
| Residual Sugar: |
1.02 g/L |
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Reviews for 0
Ray Jordan and Vic Crossland, West Australian, September 2010
Blending enhances complexity
This is a blend of Margaret River and Adelaide Hills Sauvignon Blanc. Distinctive minerally flint lime and gooseberry overtones with rich tropical notes. There is a distinct sweet guava character with undertones of passionfruit as well. Interesting wine of some style.
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Kerry Skinner, Illawarra Mercury, October 2010
Grape Expectations
The Jaraman range is a blend of fruit from two regions, in this case Margaret River and Adelaide Hills. Nicely constructed, aromatic and vibrant with clean tropical fruit flavours, freshly cut grass aromas, lively acidity and a crisp finish.
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Winewise, December 2010
Sauvignon Blanc and Blends
A big passionfruit/pineapple SB that's a little advanced, but it has plenty of flavour for current drinking.
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National Liquor News, November 2011
A modern, complex style that would complement food. Layered with fruit and developed flavour, while integrated acidity and fine tannins add texture.
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