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The nose brings about fresh fruit with a distinct French Oak presence highlighted with fresh figs and nuts. The palate has generous weight and texture with balanced acidity. 2017 saw a challenging vintage, however the warmer weather in March/April really helped bring focus to the quality of the grapes on the Ghost rock sites. The Sauvignon Blanc was no exception, with the result producing a fabulous wine in a style not often seen in Tasmania. Post-harvest, juice was pressed into French Oak Barriques of which 50% is new with partly wild ferment and were left without Sulphur on lees for 6 months.
Enjoy me with
The subtle oak presence balanced with fresh fruit makes for a wide range of pairing options, we recommend whole grilled Asian style fish cooked over hot coals on the beach with a glass of Fume and life couldn’t get much better. If you don’t have a beach or hot coals, eat some olives and drink up.
Located in the North West of Tasmania overlooking the Bass Strait, Ghost Rock Vineyard houses a boutique cellar door and a cooking school and has twice been crowned Tasmania's best cellar door. Planting six individual vineyards, Justin Arnold and his family unashamedly take pride in the quality of fruit and meticulous control over the entire process which is all done in house in order to create wines that are as fascinating as the story behind them.