Super fresh and vibrant, this Sauv Blanc from Margaret River really delivers. Think zesty grapefruit, lime, and guava layered with floral notes like jasmine and a hint of spice—kind of like cardamom and almond. There’s a cool ocean-breeze vibe on the finish, with salty acidity and great texture (thanks to a bit of old barrel aging). It’s bright, crisp, and seriously refreshing now, but has the structure to age a bit too.

James Suckling | JS 93
Published: Oct 16, 2024

The nose is discrete and minerally, with aromas of lemon peel, pink grapefruit and flint. The palate is medium-bodied with focused acidity, a generous mouthfeel and notes of guavas, candied limes and orange blossoms. High tension with underlying power. Drink or hold. Screw cap.

Leeuwinestate.com.au

Intense aromas of jasmine, kaffir, daisy flowers and fennel greet the nose, alongside a tapestry of lemon, lime, black pastille and guava across the fruit spectrum. Elements of pistachio, blanched almonds and just a touch of cardamom provide added complexity.

Grapefruit, lemon, native lime and granita feature among a myriad of flavours and textures on the palate. The shape and frame is precise, with purity and clarity throughout. The acidity creates lively energy, then combines with an ocean spray nuance. Savoury layers run parallel to the fruits and acidity, leading to an enviably long and talc finish.

Technical Specs

Alcohol: 13.0%
Closure: Screw Cap
Harvest: January–February 2024
Oak: 4 months in one-year-old French oak barriques for 30% of the blend; remaining wine fermented in tank
Varietals: Sauvignon Blanc 100%
Skin Contact: Some skin contact prior to pressing
Winemaker: Leeuwin Estate
Region: Margaret River, Western Australia

Serving Temperature: 8–10°C
Decanting: Decanting is not required. Allow the wine to breathe in the glass for 10–15 minutes before serving to reveal its citrus, tropical fruit, floral and savoury complexity.
Food Pairing: Excellent with fresh seafood, oysters, scallops, sashimi, ceviche, grilled fish, goat cheese and fresh salads. Particularly well suited to seared scallops, tuna tartare or delicate seafood dishes with citrus and herbs.