Sauvignon Blanc parcels were harvested when grapes displayed perfect balance between sugar, acid and tropical fruit flavours. Fruit was destemmed then crushed and sent straight to press. Juice was fermented in stainless steel tanks at cool temperatures to help encourage varietal expression and flavour. Post fermentation, wine parcels were blended to achieve the desired wine style with a lifted bouquet and fine fruit profile.
An intense nose of tropical fruits and sweet melon with citrus tones. The palate shows hints of honeydew and passionfruit. Generous flavour and fruit length combine to present a beautifully balanced wine.
"As we were looking around for a name for the first Shiraz Viognier, an obviously interested black chook stopped in its unplanned tracks, lingering, as only chooks do, just long enough for the penny to drop. For its trouble, we immortalised that single Black Chook. The fruit for The Black Chook is sourced from two South Australian wine regions, McLaren Vale and Langhorne Creek. Acclaimed McLaren Vale winemaker Alexia Roberts makes wines that are flavoursome and affordable under the Black Chook brand, using grape varietals such as Sauvignon Blanc, Pinot Grigio, Viognier and Shiraz. The wines are mostly table wines, however, she also produces the ever popular Sparkling Shiraz."
The Black Chook