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Product Image Whites - The Sauvignon Blanc 2015

Whites - The Sauvignon Blanc 2015


The Semillon Sauvignon Blanc has been with the Coates since 2009, and has been a staple of the range. In vintage 2014 our Semillon fruit was in less than optimal condition after a patch of heavy rain and the decision was made not to pick the grapes. We were left without Semillon to match our Sauvignon Blanc, and so in vintage 2014 The Semillon Sauvignon Blanc was truncated to The Sauvignon Blanc for the first time.

In 2015 it was decided to keep production going with a straight Sauvignon Blanc. A restrained ‘Fume’ style was what we had in mind and the first step was picking in two tranches to obtain a high acid backbone from the first pick, and a later intake to provide fruit drive. The cool climate location of the Adelaide Hills Kuitpo vineyards ensures that the grapes have an elegance of flavour and good natural acidity that we seek to preserve in the finished wine.


The fruit was given minimal skin contact and pressed using a closed tank press to yield the softest fruit characters. Post press the juice was racked to barrel to remove coarse solids. The Sauvignon juice was natural yeast fermented with fine solids in 10% new and the balance seasoned French oak barrels then aged on lees for nine months. The wine was sulphured post primary ferment to block MLF. Whilst this style might traditionally be called a Fume Blanc, the intention was not to have an obvious oak influence on the aroma and flavour profile of the wine. Blended and bottled in November 2015, The Sauvignon Blanc will be drinking well for another one to four years.

Tasting Notes

Light straw in colour, the nose shows restrained passionfruit accents accompanied by banana and a hint of stone fruit. A lithe palate with plenty of citrus zing with guava and subtle toast notes leading into a long, crisp finish.

Technical Information

Alcohol – 13.0% by volume                     Residual sugar – 1.4 g/L

Total Acidity – 6.41 g/L                          Volatile Acidity – 0.68 g/L

pH – 3.23                                              Sulphur Dioxide – 160 mg/L Total; 29 mg/L Free