This blog celebrates Australian wines that are produced from alternative, emerging or rare grape varieties, hopefully piquing interest and inspiring people to broaden their palate and enjoy some of our more esoteric, commercially made libations.
Reviews of wines from boutique producers, of avant-garde blends, of mainstream varieties grown in atypical regions or of organic/biodynamic, natural and small batch wines are posted also.
Station Creek is a boutique winery located at Cheshunt in north east Victoria's cool climate King Valley, a region consistently producing quality traditional grape varieties as well as the emerging Italian varieties such as Pinot Grigio, Sangiovese, Nebbiolo and Arneis.
This pale green Sauvignon Blanc has subtle gooseberry, citrus fruits and tropical aromatics with green beans and passion fruit notes to add a little interest.
Fresh, crisp acidity on the palate with herbaceous characters give this elegant wine a satisfying and long finish.
Winemaker David Steer considers this to be his best production since the first vintage of Sauvignon Blanc in 1999.
This is definitely not the pungent Marlborough grassy fruit bomb we have come to experience nor does it have the rich complexity of for example, the Sorrenberg Sauvignon Blanc.
What it does deliver to the drinker is a refreshing, zesty dry wine that provides a different variation on the usual one dimensional Sauvignon Blanc theme. Serve this to accompany lightly crumbed fish flllets and lemon wedges.