This is pungent, too, but more subdued across a belly of herbal references, unleashing immense power and precision across a long finish doused with lemon drop and curd. This will age and age well." 95pts - Ned Goodwin - Wine Companion
The Estate Fumé Blanc is a new wine for Clyde Park. Sauvignon Blanc picked from the Bordeaux clone F14V9, it is given 18 hours skin contact with stalks before being pressed straight to 100% oak with 25% new French oak. Natural ferment on full solids occurs and then aged for 6 months before blending and bottling. This is a new expression of Sauvignon, showing more citrus peel and grapefruit pith but a beautiful underlying complexity from the lees and oak aging.
"24 hours skin contact was followed by a direct pressing to French wood (25% new) and an ambient yeast fermentation. The wine was then left on lees for 7 months, imparting textural mettle and tension. This is pungent, too, but more subdued across a belly of herbal references, unleashing immense power and precision across a long finish doused with lemon drop and curd. This will age and age well." 95pts - Ned Goodwin - Wine Companion
About the Winery
Clyde Park Vineyard was established in 1979 by none other than Gary Farr of Bannockburn / Br Farr fame. Under the current owners, Sue Dixon and Terry Jongebloed, further plantings since have increased the vineyard to 35 acres, expanding the Chardonnay and adding Pinot Noir, Shiraz, Sauvignon Blanc and Pinot Gris. In all 7 clones of Pinot Noir, 6 clones of Chardonnay, 2 clones of Shiraz and Sauvignon Blanc and a sole clone of Pinot Gris.
The site consists of undulating north easterly slopes. The soil varies from silt/clay to sandy loam with basalt over a limestone base. Plantings on the north easterly slope provide exposure to sunlight, whilst the river flat area offers warmth and wind protection.