Tasting Note This fine, bristling and stony sauvignon transported me to Sancerre in France’s Loire Valley at first sip. There is an evenness, delicacy and energy that is uncannily similar, no doubt due to the limestone soil base. The nose blasts green apple, fine mint/tarragon, lime and chalky notes. It is light to medium bodied (12.5% ABV), so even and delightful, with a dry, crisp finish. The length is very good to excellent. 

Backgrounder Since its total remake during Covid, The Grange has emerged brilliantly under new management, and with new winemaker, Jonas Newman, and returning viticulturalist, Mike Peddlesden, who first planted the estate in 2001 and 2002, largely to chardonnay and pinot noir. Sauvignon blanc was a later addition. The 2025 season in PEC delivered almost drought conditions that reduced yields but concentrated flavours. The sauvignon underwent initial extended skin contact in the press then, post pressing, it was settled five days under CO2 with daily stirring. A long slow cool fermentation lasted 25 days and the wine was racked into a steel barrel for six months.