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Gulf Station is the original pastoral holding of the Bell family who settled the Yarra Valley in 1864. The site of the De Bortoli Winery was known as the 'Summer Paddock'. It had a large dam, held green pasture throughout the dry summer months and was a cool place to be seen drinking premium Yarra Valley wine.

The 2010/11 growing season saw a return to vintage in Autumn. Good rainfall received in late spring and early summer gave the vineyard some relief from a dry winter and 4 relatively dry years. Conditions for ripening of Sauvignon Blanc were ideal with warm days, cool nights and good soil moisture.

Selected parcels of Sauvignon Blanc were chosen from vineyards at Dixons Creek in the northern end of the Yarra Valley. Once fruit had reached optimal maturity it was picked and pressed immediately. Fruit is destemmed, not crushed, before pressing. The juice is then cold settled for 4-5 days to both clarify the juice but also to ‘enrich’ the juice before fermentation. It is then racked to both stainless steel and older French oak casks for ferment. Once complete, the wines are left on fine lees for 4 months to improve texture, mouthfeel and complexity.

Lifted guava fruit with some brioche characters. Hints of cask fermentation and biscuit like lees. Medium weight palate with hints of gooseberry and herbal notes. Lively acidity and a gentle creamy texture



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