I have quite a long connection with Sauvignon Blanc, the first Sauvignon Blancs I ever tasted was in 1983 with Kevin O’Brien (from Kangarilla Road Winery). He bought two for us to taste, a 1983 Katnook from the Coonawarra and a 1983 Cancere from Loir Valley, France, I thought it smelt and tasted like gooseberries and I loved it.
The first vintage I ever worked with a Sauvignon Blanc was in 1986 in Bordeaux, interestingly most producers over there preferred Semillon in their blends, but I thought that Sauvignon Blanc added good character.
My experience with producing it continued back in Australia. From 1988 as the head winemaker at Wirra Wirra, every year I made a McLaren Vale Sauvignon Blanc, which was when the Adelaide Hills was just being planted. Working at Wirra Wirra – I was given the opportunity to taste the first few vintages of Shaw and Smith and as it was crushed and produced at Wirra Wirra. The flavour profile was incredible and I always wanted to make my own Adelaide Hills Sauvignon Blanc, and here we are in my 20th vintage at Mr. Riggs with a Mr. Riggs Sauvignon Blanc.
While 2020 was a challenging vintage in the Adelaide Hills, fortunately where the fruit for this wine is sourced, there was no issue of smoke taint and in fact the quality was exceptional with good flavour and colour.
The Woodside Sauvignon Blanc is a fresh, zesty wine with passionfruit and grapefruit on the nose, a wonderfully textured mid palate with citrus pith and a long crisp finish. A perfect starter for a drink in the sun. This would pair beautifully with your favourite summer seafood dish.
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