Vintage: 2023
Tasting notes: Not your average savvy. This is all about texture, depth and savoury charm. Expect citrus peel, dried herbs, and subtle tropical notes layered over a gently grippy palate. There’s a savoury, creamy element from time in oak and on lees, but it stays bright and fresh. Complex, satisfying, and built for those who want something a little wilder from their white wine. Serve cool - not ice-cold - to really let it talk.
Winemaker’s notes: This is a special little side project with the good folk at Frankland Estate. They’ve been organically managing what’s probably the best low-yielding, old-vine Sauvignon Blanc block in the Great Southern - and they let me loose on a bit of it to see what would happen.
We went all in: seven days on skins to draw out minerality and aromatic punch, then pressed straight to new oak for a wild, solids-heavy ferment. Malolactic happened along the way. It was fully sauvage. After a cold, wet Denmark winter spent lazing about in a dark barrel cellar, it turned into something uniquely delicious - a proper treat for textural wine lovers.
Yields were tiny, so just 150 cases made. Don’t miss the ride.
Reviews: 94 Points. Kasia Sobiesiak, The Winefront
“This is new at La Violetta. Sauvignon Blanc cold soaked for a week then pressed to barrel. Made into fumé style and fumé style it is. Elegant and savoury. Confirmed with the first sniff, a mix of crushed herbs, peppermint tea and nettle, a hint of pineapple skin, slippery texture, a little oily but rather cool, like the feel of thick satin. Classic pairing comes to mind but I swear this wine has it in its aromas and flavours—chèvre with a dusting of herbs and drizzled with eucalypt honey. Stony, dry-bitter finish. So good. This is how I want to drink my SB.”
Alcohol 12.5%
Vintage: 2023
Tasting notes: Not your average savvy. This is all about texture, depth and savoury charm. Expect citrus peel, dried herbs, and subtle tropical notes layered over a gently grippy palate. There’s a savoury, creamy element from time in oak and on lees, but it stays bright and fresh. Complex, satisfying, and built for those who want something a little wilder from their white wine. Serve cool - not ice-cold - to really let it talk.
Winemaker’s notes: This is a special little side project with the good folk at Frankland Estate. They’ve been organically managing what’s probably the best low-yielding, old-vine Sauvignon Blanc block in the Great Southern - and they let me loose on a bit of it to see what would happen.
We went all in: seven days on skins to draw out minerality and aromatic punch, then pressed straight to new oak for a wild, solids-heavy ferment. Malolactic happened along the way. It was fully sauvage. After a cold, wet Denmark winter spent lazing about in a dark barrel cellar, it turned into something uniquely delicious - a proper treat for textural wine lovers.
Yields were tiny, so just 150 cases made. Don’t miss the ride.
Reviews: 94 Points. Kasia Sobiesiak, The Winefront
“This is new at La Violetta. Sauvignon Blanc cold soaked for a week then pressed to barrel. Made into fumé style and fumé style it is. Elegant and savoury. Confirmed with the first sniff, a mix of crushed herbs, peppermint tea and nettle, a hint of pineapple skin, slippery texture, a little oily but rather cool, like the feel of thick satin. Classic pairing comes to mind but I swear this wine has it in its aromas and flavours—chèvre with a dusting of herbs and drizzled with eucalypt honey. Stony, dry-bitter finish. So good. This is how I want to drink my SB.”
Alcohol 12.5%
