Epicure

June 2009

Jeni Port

This year, he finally confides, Ben and his dad Dominique decided to do something different with sauvignon blanc at their winery. “You can never stop trying to improve your wines,” Ben says. Dominique adds: ”We have noticed there is a demand for a style of sauvignon blanc that goes well with food, and we want more mouthfeel and length in our wine."

Hospitality Magazine

November 2008

PICK OF THE CROP, Sauvignon Blanc 2008

This is the inaugural vintage for Ben Portet, a 10th generation winemaker. With 15 per cent of the wine fermented in new French oak barrels, it has a delicious creaminess and complexity.