Yalumba has certainly made a bold style choice with its wild yeast-fermented, lees-contact Sauvignon, but it's a questionable one for this variety and region. Reductive notes of onion and struck match dominate the nose, with the melon, peach and citrus peaking through the cracks. There's a baker's yeast note at back. The pungency continues on the palate, where angular acidity and textural weight never jell, and what feels like a burn of sulfur flares up on the finish. Yeast-derived flavors are intriguing, and there's potential for food-friendliness, but it never quite finds its groove.
Yalumba has certainly made a bold style choice with its wild yeast-fermented, lees-contact Sauvignon, but it's a questionable one for this variety and region. Reductive notes of onion and struck match dominate the nose, with the melon, peach and citrus peaking through the cracks. There's a baker's yeast note at back. The pungency continues on the palate, where angular acidity and textural weight never jell, and what feels like a burn of sulfur flares up on the finish. Yeast-derived flavors are intriguing, and there's potential for food-friendliness, but it never quite finds its groove.
Yalumba has certainly made a bold style choice with its wild yeast-fermented, lees-contact Sauvignon, but it's a questionable one for this variety and region. Reductive notes of onion and struck match dominate the nose, with the melon, peach and citrus peaking through the cracks. There's a baker's yeast note at back. The pungency continues on the palate, where angular acidity and textural weight never jell, and what feels like a burn of sulfur flares up on the finish. Yeast-derived flavors are intriguing, and there's potential for food-friendliness, but it never quite finds its groove.
Yalumba has certainly made a bold style choice with its wild yeast-fermented, lees-contact Sauvignon, but it's a questionable one for this variety and region. Reductive notes of onion and struck match dominate the nose, with the melon, peach and citrus peaking through the cracks. There's a baker's yeast note at back. The pungency continues on the palate, where angular acidity and textural weight never jell, and what feels like a burn of sulfur flares up on the finish. Yeast-derived flavors are intriguing, and there's potential for food-friendliness, but it never quite finds its groove.