Palate
Aromas of citrus, some gooseberry, elderflower and lemon scented herbs suggest a varietal purity, and delicacy in this wine. The palate retains this same fine fruit expression as a soft lemon curd richness adds dimension and texture. A fine balance is retained as the gentle citrus like acidity gives length and crispness to finish.
Growing Conditions
As the seemingly, never-ending vintage of 2017 came to a close in early May, we reflect on a most unusual season. The cold, wet winter and spring of 2016 saw annual rainfall above the averages of the past decade. Budburst and early spring growth were slow, and it became evident early on, that the start to vintage would be delayed by 3 to 4 weeks. In addition, early yield estimates were above average.
Anecdotes of the very cool 2006 vintage began to circulate as summer progressed in the same, mild fashion. The one bright light was the comparative data of heat summation between 2006 and 2017 with 2017 still appearing to be warmer. But were we heading for the perfect calamity of high yields in a cool, wet season? Fungal diseases began to thrive in the humid and cool conditions as the white harvest began. Careful fruit selection, removal and some early harvesting were necessary to retain quality. Across the regions, it was evident some whites would not reach maturity and would remain on the vine.
By late March the tone of the vintage was less than upbeat as the heavens opened. The reds were teetering on the edge of disaster, any further rain could turn them into slush, and our worst fears would be realised. As the mud dried, an Indian summer was desperately needed and thankfully April delivered with unseasonably dry, warm conditions throughout. This prolonged, ripening phase allowed the flavours to develop fully, and the tannins to soften and integrate.
Winemaking
Each individual vineyard block that contributes to the Miamup Sauvignon Blanc is vinified separately. Most batches are cool fermented in stainless steel to maximize varietal character and fruit flavour. Special batches are hand-picked, whole fruit pressed and fermented in oak to add complexity and texture.
