The O’Leary Walker wine making team have done it again, we are great lovers of their delicious Sauv. Blanc here at Woodberrys with its fruit driven and crisp style, just the right amount of zest to be refreshing with out over doing it like some Kiwi Sauvignons we have tried lately. But their new ‘Fully Worked’ Sauvignon from the ‘Wyebo‘ property in Adelaide hills has stunned us.

The ‘Fully Worked’ is a culmination of years of experimenting with different techniques by David and Nick. This wine is very much in the White Bordeaux style. Fully Worked is the  cellar term to distinguish between used to distinguish this wine from its Adelaide Hills Sauvignon Blancs counter part, i.e the pure and pristine Adelaide Hills Sauv. Blanc  vs. Funky and complex ‘Fully Worked’.  The ‘Fully Worked’ Sauvignon wine is made to maximize layers of flavour and complexity through various traditional winemaking techniques. Natural fermentation and lees stirring for 3 months, then stored in 2 and 3-year-old Siruge French oak Barriques for 9 months, and no filtration prior to ferment.  This gives the wine a fuller palate and the bouquet is very complex with lychee and hints of passionfruit. The palate is restrained yet powerful. Multiplicity of characters with creamy layers, balanced oak and a clean crisp acidity.

An excellent and extremely food friendly wine, good with many styles of food. Try fresh seafood, scallops, white fish, sushi, Italian creamy pasta dishes, antipasto and dips, you won’t be disappointed!

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