Wild Cape in Focus: Sauvignon Blanc
Wild Cape is a celebration of the raw beauty of Western Australia’s South West and is inspired by the spectacular coastline and distinct regional characteristics of Margaret River wine.
The range focuses on the three varieties that this pristine wine region is known for – Sauvignon Blanc, Chardonnay and Cabernet Sauvignon.
With the Wild Cape Sauvignon Blanc being crowned Australia’s best Sauvignon Blanc at the Royal Sydney Wine Show this year, read on to explore this refreshing, award-winning wine.
Senior Winemaker Matt Byrne on the Wild Cape Sauvignon Blanc Vision
Matt described Wild Cape as a once in a lifetime experience to work with renowned Ocean Photographer Andrew Semark and said, “The synergy between what he [Andrew] captures in his images, wholly relates to what we [Evans & Tate] grow and how we make our wines. We try to capture the purity and power of Margaret River Sauvignon Blanc and this is the same as what Andrew captures in his images – an intensity that’s palpable, rawness, purity and power. This was a winemaking ethos I had before I met Andrew so the synergy was great.”
When asked what he loved most about this wine he said, “It’s purity and energy – this wine aligns great fruit from an excellent vintage to produce a Sauvignon Blanc wine in all its glory. Pungent and lifted with great flavour and salivating acidity. Super refreshing.”
Matt describes how this wine was made from fruit grown across the width and breadth of Margaret River. Fruit was sourced from the most southern part of the region at Cape Leeuwin as well as from the far north at Cape Naturalist, allowing the capacity to make this wine with a myriad of the best Margaret River Sauvignon Blanc aromas and flavours.
A small parcel of fruit from a Karridale vineyard was pressed through to soften acidity and to impart aromatic and textural complexity. Fruit from a Wilyabrup vineyard was allowed to cold soak on skins for 24 hours before pressing and fermenting the clear juice. A portion (13%) underwent wild fermentation in used French oak puncheons (500L) to impart texture and mouthfeel to the final wine.
Matt Byrne’s Tasting Note
A super bright and lifted nose with layer upon layer of seductive, juicy Sauvignon Blanc aromas. Lime leaf, fig, lychee and mango skin, overlaid with elegant notes of cut grass, lime zest and white flower. Flavoursome, long and delicious with a salivating, refreshing acidity bursting with lychee, lime cordial and tropical fruits. A crunchy, textural element adds complexity from a small parcel being wild fermented in used French oak puncheons.
Matt’s ideal summer evening? “Seafood, a squeeze of lemon and a glass of icy cold Wild Cape Sauvignon Blanc.”
- Trophy for Best Sauvignon Blanc of Show – Royal Sydney Wine Show 2022
- Gold Medal – Royal Sydney Wine Show 2022
- Gold Medal – Margaret River Wine Show 2022
- Silver Medal – Royal Adelaide Wine Show 2022
- Silver Medal – Melbourne Royal Wine Show 2022
Watch the video below to listen to Matt describe Wild Cape Sauvignon Blanc in all its glory.
You can shop the full Wild Cape range here.