I have a new favourite wine. Giesen 'The Fuder' 2014. Do not be turned off by the age this hasn't even reached its optimal drinking age yet.
The fruit is handpicked from the prestigious Dillons vineyard. After fermentation the juice rests on yeast lees for 11 months in new 1,000L German Oak Fuder Barrels. The ratio of wine in contact with the old barrel surface is less than smaller barrels so oak pick up is less so the oak doesn't dominate. The staves of Fuder barrels are thicker which means the temperature of ferment tends to be warmer and we find the fruit characters gain greater depth and complexity.
This wine is distinctively Sauvignon Blanc, incredibly fresh and still has years of cellaring potential.Designed for cellaring this is reaching optimal drinking but still has years to go.