This is a terrific new white from maverick cellar in the Barossa, Red Heads. They like to do it differently and challenge the norm. Head is Alex Trescowthick. He wanted to make an oaked Sauvignon – a Fumé Blanc – to knock socks off the best. And he challenged Bordeaux to do the same. He sourced pristine Sauvignon grapes from a grower-mate in the cooler climate Adelaide Hills and split them three ways. One portion was fermented in concrete eggs, to lend structure and roundness; another went into French oak vat for aromatics and subtle spice; the third into demi-muid barrels for four days of fermentation on skins (unusual), for creamy complexity, all fermented with wild yeasts. That makes it even richer. A superb white with sauced white meats.