The Colossus of Harry – Skin-Contact Sauvignon Blanc is an interesting and increasingly popular natural/skin-contact take on Sauvignon Blanc from Minimum Wines in the Goulburn Valley/Nagambie Lakes region of Victoria, Australia. What It Is Made from Sauvignon Blanc grapes, but not like your typical crisp, zippy white — it’s a skin-contact wine (often likened to orange or amber wine styles). The wine spends time fermenting on grape skins (about 10–12 days), which extracts extra texture, flavour and complexity — much more than a usual white wine. After skin contact, it’s basket pressed into older oak barrels, allowed to undergo full malolactic fermentation, and aged on lees for several months. It’s bottled without fining or filtration and with very low sulphur, giving a slightly hazy look and richer texture typical of natural wine styles.  Tasting Profile Expect a wine that’s: Textural & savoury rather than lean and citrusy. Aromas and flavours of lychee, white peach, green tea, citrus peel and delicate florals. A subtle mineral grip with a savoury, almost tea-like quality on the palate.  Style & Pairing It’s a left-field Sauvignon Blanc — not your classic Marlborough gooseberry style, but a more textured, complex drink good with richer foods, Asian cuisine, grilled seafood or even lighter spicy dishes. Critics and tasters have liked its exotic fruit and floral character, often mentioning notes like nashi pear and citrus acidity balanced by savoury texture. Winemaking Vibe This wine reflects the “minimal intervention / natural” trend in winemaking — think wild fermentation, skin contact to build structure and flavour, low sulphur, and a focus on terroir and texture rather than bright varietal aromatics.