Sauvignon Blanc 2024, Ferox by Fabian Reis

Description from the Producer

With the 2024 vintage we looked to evolve our Sauvignon Blanc and step into new territory, showing unprecedented complexity and striking character. Primary aromatics of crisp citrus (lemon, lime and grapefuit), green apple, candied pineapple and herbaceous notes of chive and nettle give way to subtle secondary notes of fruit-yogurt, courtesy of autolysis. The palate mirrors the nose, with focus on pink grapefruit, bright lemon and a hint of green bell pepper and beeswax / honey. The acidiy is bright, but balanced and highlights the finish, which is long and languid. Our Sauvignon Blanc was picked on September 17th at 6am using a machine harvester with an optical sorter attached. The fruit was pressed within 15 minutes of being picked, highlighting our reductive winemaking practices. Pressed at under one bar of pressure, the juice was cold settled for 24 hours before inoculation with a specific yeast strain. Fermentation lasted three weekes at temperatures below 18°C. The wine was racked and left on fine lees for two months, before being barreled down into neutral 225L French oak barriques, and bâttonaged one per month for 13 months. The wine was racked, fined and bottled unfiltered on February 23rd, 2026. FOOD PAIRINGS AND SERVING TEMPERATURE When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety. Adventurous foodies may look to fatty / oily or chili-dominant foods to highlight the balanced alcohol and herbaceous notes. Dishes like duck breast, with an apricot chutney and hazelnuts, or garlic-butter shrimp with orzo will highlights the fruity notes of the wine, while also respecting the ingredients of the dish. Alternatively, a Thai roasted butternut squash and apple soup with coconut-lime cream will perceptively increase the body and weight of the wine, while understanding the fruity notes on the nose and palate. Those looking for a culinary adventure can look to dishes like spicy beef and persimmon korma, a creamy, chilli-spiked mushroom ragù or lamb tagine. TECHNICAL NOTES Alcohol: 13.0% Residual Sugar: 5.5 g/L Total Acid: 8.0 g/L SERVICE Aim to serve this wine chilled (6-10°C; 43-50°F) Cellar Capacity: 5-7 years, at room temperature (15-18°C) Silver Lion Collection APPELLATION VQA Four Mile Creek