Sauv is one of my absolute favourite grapes to work with, especially from the distinct terroir of Moonambel in the Pyrenees. As one of the cornerstone varietals that helped establish Latta, working with Sauvignon Blanc continues to shine, regardless of shifting wine trends.

This site was originally established in 1969 by local legend and earthmover Wal Henning (RIP). In 1972, it was purchased by John Goelet and family, who expanded the plantings significantly. It has recently changed hands after all this time with new custodians.

The block itself is a beautiful southwest-facing slope, with east–west row orientation, sitting at around 350m elevation. Soils here are shattered quartz and ironstone over red and grey clays, with minimal topsoil. It’s bordered by forest to the east giving it a tucked-away almost hidden feel from the rest of the world. Kind of the vibe in Moonambel in general. Planted in 1976 with the F4V6 (1975 first released in Aust) clone of Sauvignon Blanc I believe, intel is hard to come by, this is a seriously good vineyard in a truly unique location.

Winemaking is kept very simple, the usual approach in the Latta cellar, pneumatic pressed, juice fermented wild (no additions) in Austrian Stockinger hogsheads. The wine is then left on full lees for 12 months absolutely no stirring of lees, estate bottled. I love the how subtle this wine is, the structure and purity, bright and glossy with salivating acidity, and a distinctive tannin structure that sets it apart.