Tasting Notes

Wine Making Notes

Following a winter on-par with long term averages for rainfalls and temperatures, the growing season was quite dry from the start. The temperatures from flowering all the way to the last days of harvest were also mild to warm, without heat spike. This created the perfect conditions for an absolute legend of a vintage, with no pressure in the vineyards and all the latitude for the winemakers to allow the best ripening time and harvest at the peak of each variety’s flavours. This vintage is sure to stay in Margaret River winemakers memories as the reference for a perfect season. 

This years Sauvignon Blanc Semillon is a blend of our two most acclaimed properties. About 2/3 of the blend comes from the Challis vineyard, ideally located in the Rosa Glen and known for the finesse of its aromatic varieties and 1/3 of the blend is sourced from our Glamorgan vineyard, in the heart of Wilyabrup, which produces rich, textural wines. 

On both properties, the Sauvignon Blanc is cane pruned. It is leak plucked very early in the season at Challis where new leaves protect it from sun burn in the summer, and not leak plucked at Glamorgan, which retains less humidity in the season. This allows our Sauvignon to retain great acidity and minerality. In contrast, the Semillon is extensively leaf plucked throughout the season at both properties, exposing the cluster to develop rich honey flavours, thin the skins and encourage the textural characteristics of the variety. The ideal conditions of produced prime examples of this noble variety. 

The fruit was picked mid-March for the sauvignon and about 10 days later for the Semillon. We use selective harvester in the coolest hours of the night and transport the fruit to the winery for pressing before sunrise. Pressing was complete by 7am the next morning and the juice was racked off the majority of its solids, leaving some fine lees to bring texture to the ferments. Fermentation was long and cool, around 12c, to preserve all the fine fruit aromas. The wine was left to mature sur lees for about 3 months, with some weekly stirring for the Semillon portion, then filtered and bottled in the winter that same year. 

Alc %

12.8%

Varietals

Sauvignon Blanc, Semillon

Nose

Lifted aromas of kaffir lime leaf, citrus blossoms with a subtle herbal essence that emphasizes the complexity of the nose from the first whiff. Some white peach, honeydew melon and light acacia honey notes mingle with mineral accents of iodine and oyster shell, typical of the best terroirs of Margaret River. 

Palate

The wine is fresh and vibrant, with a punchy, fruit-forward midpalate, and carried by a zippy natural acidity and dry mineral finish reminiscent of the local limestone coast. The semillon component further emphasises the fig granita like texture and provides drive and long line to the wine. 

Food Pairing

Seared scallops with Australian finger lime caviar and a sprinkle of Geraldton wax. Pasta primavera. Some fresh oysters chucked by the ocean or a simple prawn pizza will also make simple, delicious matches. 

Allergens

Sulphites.