Gilbert Sauvignon Blanc 2024, grown on the volcanic foothills of Mt Canobolas in Orange, is a seriously sophisticated, textural take on sauvignon rather than a simple fruit bomb. The combination of cool climate, high elevation and long sunshine hours gives pristine fruit with intense aroma and a long flavour profile. This feels like a proper dinner‑table white for people who like their sauvignon complex and “grown‑up”.

In the glass, you can expect lifted citrus and stone fruit, layered with subtle tropicals, herb notes and a savoury, secondary edge from fermentation in oak, concrete and amphora. The palate should be medium‑bodied, round and finely textured thanks to nine months on lees with bâtonnage, showing ripe citrus and pithy grapefruit, a touch of white peach and restrained herb, all wrapped in fresh acidity and a long, mouth‑coating finish. Minimal malolactic keeps it bright while still allowing some creamy nuance.

Food‑wise, this Orange sauvignon is made for grilled prawns, seared scallops, herb‑roast chicken or goat’s cheese salads, and it will really shine with more complex dishes like lemony pasta with seafood or soft‑rind cheeses. It’s a wine that brings terroir and winemaking craft together – cool‑climate precision, volcanic soils and thoughtful oak/concrete/amphora work – to deliver a sauvignon that’s both flavoursome and textural, ideal for serious white‑wine lovers.