Brilliant pale straw with a fresh green rim.
Striking aromas of fresh fig, lemon grass, lime leaf and passion fruit pulp overlaid with lanolin, fresh toast and spices from partial wild barrel fermentation.
Fresh, with great flavour intensity, length and refreshing, juicy acidity. Texture and seamless integration is a feature of the wine from the partial wild barrel fermentation, followed by time spent maturing on yeast lees.Download Tasting Notes
The 2014 growing season in Margaret River commenced with text book Spring conditions, coming off a lovely cool, wet winter with consistently low temperatures. The buds burst in a slightly warmer than normal August, with September and October temperatures right on the long-term average.
However, storms in November meant that flowering conditions were not quite ideal, pushing yields down. The region then moved into weather from December to March that Margaret River is renowned for; four months of warm days and lovely cool nights, with a period of ten consecutive days of very special and well-timed warm weather in late January into early February.
The fruit for our Semillon Sauvignon Blanc comes from vineyards both in the cooler Karridale area of Margaret River and from a very protected site in Wilyabrup. Both the Sauvignon Blanc and Semillon are barrel fermented in French oak (the Sauvignon Blanc wild fermented).
When blended, they make our unique style of wine whilst still showing the distinctiveness of Margaret River SSB. Only the first free-run juice cut of Semillon was used, which has a lovely purity and pungency of fruit and is the highest in natural grape acidity. The Sauvignon Blanc was handled differently, with fruit from select rows in the vineyard being pressed right through to extract the intense flavours and aromas within the Sauvignon Blanc grape skin whilst contributing texture to the final blend.
Following pressing, some batches of juice were cold settled separately in tank at 10℃ for approximately 48 hours before being racked, warmed to 17℃ and inoculated with a select yeast strain. During fermentation, cool temperatures were used to encourage aroma production and overall varietal expression.
A very special parcel of Semillon and two of Sauvignon Blanc (24% of the final blend) went direct to barrel and were fermented in new French oak barriques and puncheons with the Sauvignon Blanc batches being wild fermented to impart spice, texture and style to the end wine.
On completion of fermentation, each batch in tank was chilled and left on light yeast lees. These batches were stirred fortnightly for two months then monthly for another three months to impart texture and complexity into the final wine.
At blending, each batch was tasted and assessed separately before being included in the final wine. The blend was then stabilised and filtered only once to produce a bottle-ready wine.
Margaret River 100%
Cantonese-style stir fry with freshly-caught squid.
Both semillon (wild yeast) and sauvignon blanc (part cultured, part wild) are fermented in French oak (part new), matured for 5 months. This fills the senses, both bouquet and palate, with a hectic profusion of tropical passionfruit and guava, citrus zest and juice, and spicy/toasty oak. The label design says it all, a ride in a frightening machine at a side show. You can't get much more than this.95