Nepenthe Sauvignon Blanc is sourced from a range of selected vineyards in the Adelaide Hills. The fruit is harvested after midnight taking advantage of the cool nights which are a feature of the region. Fruit is rapidly transported to the winery and pressed in a pneumatic press, then allowed to settle for 4 – 6 days. A majority of the wine is fermented in stainless steel tanks with a small proportion fermented in French oak barriques on lees for 2 - 3 months. An intensive selection process is then undertaken to assemble the final wine.

Pale straw. Delicate floral and lemon blossom characters meld with tropical notes reminiscent of guava, melon and passionfruit, framed by greener notes of lime and capsicum. Fresh and powerful, with a core of tropical fruit balanced by lively, varietal, herbaceous characters. The palate is supported by crisp, citrus acidity and a long, refreshing finish.

TROPHY - Best Australian Sauvignon Blanc under £10 - Decanter World Wine Awards 2009
GOLD - Sydney Royal Wine Show - 2009
GOLD - Adelaide Hills Wine Show 2008

There are times when buying a whole case of one wine is essential. This is one of them, because this wine was one of my top whites of last year and it is simply astounding value. Crisp, citrussy and classy - Matthew Jukes 100 Best Australian Wines 2009

The finest Sauvignon Blanc from Nepenthe in years is intricately detailed and lusciously layered with tropical fruits filling out its zesty orange citrus structure. 92 Points - WBM 100 - October 2008

This pale-coloured Aussie sauvignon is crisp and super-fresh, with herbs, minerals and lemony fruit, as well as just a hint of tropical richness. Minerally acidity keeps this lean and refreshing, making it a seriously impressive package. Jamie Goode; Sunday Express UK

Andre Bondar (Winemaker) showed us a very sneak preview of this fantastic wine and it is intricately detailed and lusciously layered, without for a moment losing the classic Nepenthe hallmarks of lemongrass and gooseberries. This is the finest Nepenthe Sauvignon Blanc we have seen in years, and it is the ideal wine for fusion feasts and goats’ cheese frenzies. ‘Taste 2009’ by Mathew Jukes and Tyson Stelzer