Price:  £82.95 | Case Rate: £13.82
Ex Tax: £69.13

Some Young Punks - 'Quickie' - Sauvignon Blanc 2018

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Clare Valley
  • Wine Maker: Col McBryde
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100% Sauvignon Blanc
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
WS: 88 (2014)

Wine tasting notes

Who doesn’t want a Quickie every now and then? Because when there’s no time to think, there’s more time for love…Sauvignon Blanc that is! This is the fourth incarnation of the Loire’s famed grape and the 2016 continues where the 2015 and 2014 left off with a clean, crisp and yet textured Sauvy. Vibrant, mineral-laced lemon and quince aromas are complemented by tropical notes of pineapple and mango. Emphatically fruity, focused and dry, showing a firm stony underpinning to its vibrant citrus and tropical fruit flavors. Powerful yet lithe, it finishes with excellent thrust and exotic lingering flavors.

Winery Information

Some Young Punks

Some Young Punks epitomize the best of New Australia. The punks consist of Col McBryde (Guinness Book of World Record holder for most tattoos while holding multiple Ph.D's and voted Australia's Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke (Self proclaimed number one fan of Culture Club - google Nic Bourke and look at the pic in drag - and winemaker extraordinaire). Like most amongst the new breed of interesting, young winemakers in.. read more

Expert Reviews

Wine Spectator (2014)88 pts

Fresh and expressive, balancing grapefruit and floral flavors with a soft texture and a hint of passion fruit as the finish lingers.

Vinification Notes

A small vineyard (which will go unnamed to protect the innocent) in the Adelaide Hills had some kick ass Sauvy of which Colin has a fascination for (actually Arneis but commercially not as viable under a label with a ‘happy’ guy on it - or is it?). The fruit was picked to maximize freshness, thus a bit on the early side. Real simple UC-Davis/Adelaide Enology type stuff here on out. 100% destemmed, crushed and pressed off to tank with the free run and press juice kept separate. The clear, thirst quenching juice was then racked and inoculated primarily to steel but a barrique or two as well. Aged for a short while. Racked to tank. Bottled. Shipped. Drank.