The 2017 white opens with intense lemon blossom and lime pith, gradually revealing layered notes of green apple, honeysuckle, jasmine, and underripe mango, all under cut by river stone minerality. The palate bursts with acidity, bright lemon lime on the forefront, giving way to a touch of rich apple with a touch of oak filling out the mid and back palate. The wine lingers finishing with white tea and jasmine redolent of the bouquet.
Great intensity. Dry.
Drink: 2018 – 2025
A blend of 42% Sauvignon Blanc, 36% Riesling, and 22% Pinot Gris sourced from single vineyard sites in the Clare Valley and Adelaide Hills. The wines are gently pressed before co-fermentation in seasoned French barriques for 6 months.
About the Winemaker:
Ansel Ashby has been indulging in this wonderful world of wine (rarely, but occasionally too much) for all of his adult life. He started drinking wine, then writing about wine. Then selling wine - well convincing people to buy it really...
One day, entirely by mistake, he found himself working in a vineyard and winery in New Zealand. Fast forward a bit, he's worked in wineries and vineyards across Australia, New Zealand, and his native USA. He moved to South Australia a few years ago and started Gatch in 2016.
His wines have been awarded in the Royal Adelaide Wine Show and Royal Melbourne Wine Show, been featured in best of lists (his 2017 White Blend was Huon Hooke's #1 Sauvignon Blanc based blend in 2019), and featured on fine dining, restaurant, and bar wine lists across Australia and the United States. In 2020 he was nominated as a top 50 young winemaker in Australia by Young Gun of Wine.
His approach to winemaking is simple - start with good grapes and try not to mess it up. To that end, he takes a very hands-off approach to winemaking - only intervening when necessary. As such, his wines have low sulfur, no additives, minimal or no fining or filtration, and are vegan friendly.