2018 Michael Hall Sauvignon Blanc, Adelaide Hills
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 16% was left on skins and fermented in tank before pressing to barrel. Nine months on yeast lees, filtered and bottled.
1720 bottles produced.