The 2019 SSSB is made from Semillon (60%) Savagnin (5%) and Sauvignon Blanc (35%) from two vineyards in the Adelaide Hills (Magpie Springs & Brackenwood). The grapes are crushed, left for a few days on skins to build phenolics then pressed to tank for a slow ferment. They are kept in tank on full lees for 6 months. They are racked twice before being bottled unfined and unfiltered with minimal sulphur.
Dry and herbal initially, followed by some hints of tropical fruits like passionfruit and pineapple. The acid is nice and well balanced with a crisp mouthfeel.