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2018 Michael Hall Adelaide Hills Sauvignon Blanc

2018 Michael Hall Adelaide Hills Sauvignon Blanc

$34.99 Per Bottle

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$33.99 (Buy 6 or More)

13.3%
Cellar to 2022
Screw Cap
Adelaide Hills
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$34.99
13.3%
Cellar to 2022
Screw Cap
Adelaide Hills
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • Michael Hall creates wonderfully elegant wines that are as much about texture and feel, as they are about fruit purity and elegance.

    The 2018 Sauvignon Blanc is made using a combination of barrel fermentation and skin contact in tank. The result is a wonderfully complex Sauvignon Blanc with richer barrel notes, tropical fruits, but still retaining the green pea freshness that is so distinctive with Sauvignon Blanc. Lovely wine.

  • THE FINER DETAILS
  • Grown on acidic, sandy loam over brown clay at the Hill Block in Piccadilly’s Summertown. At an elevation of 550m and a steep south-facing aspect this vineyard ripens through cool summers and autumns producing fine, taut and intensely aromatic fruit.

    Good winter rains preceded average spring temperatures and a hot January. Volatile temperature swings from mid-February delivered a later than expected vintage. The Hill Block was hand-picked on 14 March, wild yeast fermented, mostly in French oak barrels (Damy puncheons) while 14% was left on skins and fermented in tank before pressing to barrel. Eight months on yeast lees, filtered and bottled.

    WHAT SHOULD YOU EXPECT?


    A very complex wine with layers of lemongrass, passionfruit and flint alongside classic notes of sweet capsicum and pineapple, rounded out by a creamy silky mouthfeel and long finish.

  • WHO MADE IT?
  • Michael Hall grew up in England, where he originally built a career in jewellery evaluation, even working for Sotheby’s in Switzerland at one point. Whilst he worked with priceless gems every day, wine was his real passion and so, at the ripe old age of 40, he decided to bring his wine dream to reality, applying for an Australian student visa and enrolling in Wine Science at Charles Sturt University, where he graduated dux in 2005. Taking advantage of the inverse hemisphere seasons, Michael worked stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe andTrevallon. He then spent four formative years as winemaker for Barossa contract winemaker, Moppa Vintners, before establishing Michael Hall Wines.

  • EXPERT REVIEWS
  • 93 POINTS

    DAVID BICKNELL - HALLIDAY'S WINE COMPANION


    Made with a variety of techniques - barrel fermentation in puncheons plus some skin fermentation and mlf. Its more about texture than fruit punch, although there's a mix of tinned pea green-spectrum flavour plus more perfumed passionfruit like florals, and a pleasant leesy note.

    92 POINTS

    JAMES SUCKLING


    This has a very bright array of lemon grass and fresh herbs with a crisp, long and plush palate. Mouthwatering acidity and plenty of length and texture on offer, too. Drink now. Screw cap.