2006 
SAUVIGNON BLANC

$19

The grapes for this wine were from the old, low-yielding, hand-pruned vines in our Margaret River vineyard. The vineyard was shoot thinned and bunch thinned to ensure low yields with a maximum of flavour.

The concentration of flavour demonstrates the power of the fruit from the Willyabrup Block—the heart of the Margaret River wine region.

This is a “serious” Sauvignon Blanc. This means that a portion of the wine was barrel fermented in new French oak and aged in barrel for three months. This barrel fermented portion was then blended with the vat fermented portion.

The colour is light straw with a pale green tinge. The nose has notes of passionfruit and guava with a grassy edge. The palate is tight and elegant, with sublime gooseberry and green tea flavours supported by a complex layer of nutty oak.

This is an elegant but decisive wine that can be enjoyed now or cellared for up to five years.Best with seafood such as char-grilled marinated octopus, roast salmon with beurre blanc sauce, or pork souvlaki. Goat’s cheese is also a classic combination.

The 2003 vintage was selected by Winestate magazine as one of the top six sauvignon blancs from Australia and New Zealand. The 2004 vintage was selected by Jeremy Oliver as one of the Top 10 sauvignon blancs in Australia. The 2005 vintage sold out upon allocation.

“You have to hand it to Killerby… Its taut and savoury white wines are consistently first rate, often presenting surprising complexity and definition.” Jeremy Oliver OnWine Annual

Here's what was said of previous vintages:

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2005 Vintage:

“Spotlessly clean; fresh, crisp mineral characters set against a more textured barrel ferment component; works very well here, with good mouthfeel and length. Screwcap. 13 percent alchohol. Rating; 93/100. Drink 2008. $19” James Halliday, Australian Wine Companion 2007.

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2004 Vintage:

"One of Top Ten Best Australian Sauvignon Blancs" Jeremy Oliver, Qantas Inflight magazine December 2005.

“One of the more delicate and appealing sauvignon blancs. It has a tight crisp palate of herbal gooseberry and some subtle dried herbs and spices.” Ray Jordan, Guide to Western Australian Wine 2005/06.

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2003 Vintage:

"" Winestate magazine Annual 2005.

The 2005 Winestate Annual also selected the 2003 Sauvignon Blanc as one of "The Best of 2004" in the Sauvignon Blanc category.

Winestate examines on average more Australian wine per year than any other forum - more than 10,000. 

Compare this to the biggest show in Australia, the Royal Melbourne Wine Show, with just over 4,000 entries.

Often, one or more judges are Masters of Wine with vast international experience, and most judges have experience at major Australian wine shows.

The Killerby Sauvignon Blanc was one of only six sauvignon blancs selected in the list.

“Generous spice, tropical fruit and barrel ferment tones fill out the aroma.  Delivers a creamy mouthfeel with powerful oak flavours, very good acidity and persistent length. Four Stars” Winestate magazine Annual 2005.

“There’s a nutty whiff of lightly smoky vanilla oak beneath some fresh, grassy aromas of gooseberries and passionfruit.

"Relatively lean and acidic, it’s a stylish, taut and trim wine, with some slightly aggressive oak peeking through its nutty, herbal sauvignon flavours of gooseberries and lychees. Long and zesty, with pleasing shape and balance, it should flesh out in the bottle. 17.8, drink 2004-2005+."  Jeremy Oliver OnWine 2004.

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