Frogmore Creek Sauvignon Blanc Fumé 2024 from Tasmania’s Coal River Valley is a sophisticated, barrel‑influenced take on sauvignon that trades punchy grassiness for texture, smoke and savoury complexity. It typically opens with lifted lemon and grapefruit, grilled lime, ripe pear and white peach, layered with subtle flint, struck match, vanilla bean and toasted cashew from time in oak.

The palate is dry, mid‑weight and beautifully balanced, showing citrus and stonefruit wrapped in creamy, smoky oak and a fine, mineral line. Fresh natural acidity from the cool Coal River climate keeps it tight and mouth‑watering, while bâtonnage and barrel work add gloss and depth without heaviness. It sits stylistically between a serious white Bordeaux and a modern, flinty chardonnay – a smart, food‑first sauvignon for people who normally say they “don’t drink savvy”.

Food‑wise, this Fumé Blanc style is tailor‑made for char‑grilled prawns, scallops, roast chook with herbs, pork cutlets or richer seafood dishes in buttery or creamy sauces. It also works brilliantly with smoked trout, soft rind cheeses and mushroom risotto, where the smoky oak, citrus and mineral drive cut through richness and echo those savoury, toasty notes.