Bone Dry Sauvignon Blanc 2026
- 90
- $16
- Drink by: 2026-2027
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Sourced from vineyards across South Australia, the grapes were crushed into a tank press for four hours’ skin contact, before fermentation in stainless steel tanks. No doubt, many will be attracted to this wine because of its “bone dry” nature, with less than one gram of sugar per bottle, but that would ignore the flavours on offer. Obviously young and fresh, vintage has not even finished in some regions around the country, before we have the first wines from 2026 hitting the shelves. A straw hue, we have notes of passionfruit along with citrus, florals and hints of pineapple. A touch of nettles and herbs in the background, as one might expect from this variety. Quite enticing aromas. A line of juicy acidity runs the length. This is a most pleasant style of Savvy. Very fresh, it’s a drink now wine.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
