Aromas of ripe citrus fruits like grapefruit and bergamot mingle with delicate notes of nettle and flint.


The fruitiness of this Sauvignon continues on the palate with harmonious complexity. Despite its racy acidity, it is never too meagre and convinces with aromatic length.

Growing Conditions

Clay and limestone gravel.


Immediately after their arrival to the cellar, the grapes are lightly crushed and
the must is left to macerate with the skins for a few hours to enhance fruit
expression. After gentle pressing and natural sedimentation to remove haze, the
must is fermented at controlled temperatures.
After fermentation, the Oberkerschbaum Sauvignon matures for a further 8
months on the fine lees in oak barrels. The fine lees are stirred monthly


Intense straw-yellow colour with subtle green highlights.

Food Pairing

Marvellous to enjoy on its own, but also paired with crustaceans, complex fish dishes, and Asian cuisine.