Riposte The Foil Sauvignon Blanc 2018

Riposte The Foil Sauvignon Blanc 2018

Adelaide Hills, South Australia   |    750ml   |    13%
With 50 years experience and boundless enthusiasm for winemaking, Tim Knappstein has created Riposte with the specific vision of making exceptional wine from premium Adelaide Hills fruit at affordable prices. Riposte fruit is sourced from some of the oldest and best sited Adelaide Hills vineyards to produce a small range of complex and wines.

The 2018 Riposte The Foil Sauvignon Blanc reflects the region’s reputation as home to Australia's finest Sauvignon Blanc. Batches of fruit selected from four premium Adelaide Hills vineyards, from Carey Gully, Lenswood. Picadilly and Birdwood each separately vinified. Shows a thrust of lifted passionfruit combines with slices of gooseberry and snow pea with a mineral edge. An elegant palate of intense fruit tapers cleanly on the palate to a crisp, finely honed conclusion of piercing acidity. Enjoy while young and fresh.

Availability: In stock

$19.90
Only available for purchase in 12 bottle increments.
With 50 years experience and boundless enthusiasm for winemaking, Tim Knappstein has created Riposte with the specific vision of making exceptional wine from premium Adelaide Hills fruit at affordable prices. Riposte fruit is sourced from some of the oldest and best sited Adelaide Hills vineyards to produce a small range of complex and exciting wines.

Riposte, pronounced rip-posst, means ‘comeback, reply, retort’; a fencing term for a quick counter stroke. Using the fencing inference each wine has been given a sword name.
12
South Australia
Adelaide Hills
750
13
THE WINE: Shows fruit on the offensive, thrusts of snowpea and lifted passionfruit combined with a mineral edge. An elegant palate of intense fruit tapers cleanly on the palate to a crisp, finely honed conclusion of piercing acidity. Enjoy while young and fresh.

VITICULTURE: Batches of fruit are selected from two premium high altitude Adelaide Hills vineyards at Carey Gully and Piccadilly with each separately vinified. Both are cane pruned and on VSP trellis.

WINEMAKING: Crushed and pressed with minimal skin contact, the juice was clarified by cold settling and fermented cold. 20–25% of the juice, was fermented in oak to give additional weight and texture to the final blend.

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