2016 Fume Blanc

$43.00

Somerled 2016 Fumé Blanc: As I’ve said before, the Adelaide Hills does Sauvignon Blanc so wonderfully well.  The 2016 vintage was really early, but the flavours and aromas are absolutely typical. Great year. You’re no doubt aware that our Fumé Blanc is made from sauvignon blanc grapes, so the difference from our “standard” Sauvignon Blanc is in the winemaking. With the Fumé, we complete the fermentation in oak barrels rather than in the stainless steel tank.  And then once the fermentation is complete, we add selected bacteria to get the secondary malo lactic fermentation (MLF) going. We keep it in barrel for about 10 months overall, but the barrels are not brand new, so we don’t get huge overpowering oak flavours. The result is a wine that’s showing a lot of the typical flowery tropical fruit aromas and flavours (and there’s some white peach there too!!) and complexing flavours from the barrel ageing and the MLF. It is soft, creamy, delicately flavoursome and a great partner to just about every sort of seafood – and even duck! Rob Moody (May 2017)

Product Description

Somerled 2016 Fumé Blanc: As I’ve said before, the Adelaide Hills does Sauvignon Blanc so wonderfully well.  The 2016 vintage was really early, but the flavours and aromas are absolutely typical. Great year. You’re no doubt aware that our Fumé Blanc is made from sauvignon blanc grapes, so the difference from our “standard” Sauvignon Blanc is in the winemaking. With the Fumé, we complete the fermentation in oak barrels rather than in the stainless steel tank.  And then once the fermentation is complete, we add selected bacteria to get the secondary malo lactic fermentation (MLF) going. We keep it in barrel for about 10 months overall, but the barrels are not brand new, so we don’t get huge overpowering oak flavours. The result is a wine that’s showing a lot of the typical flowery tropical fruit aromas and flavours (and there’s some white peach there too!!) and complexing flavours from the barrel ageing and the MLF. It is soft, creamy, delicately flavoursome and a great partner to just about every sort of seafood – and even duck! Rob Moody (May 2017)

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