Nose

A distinctive and multifarious bouquet of lemon/line preserves, sweet herbs,
cut grass, gooseberry, mineral/flint talc and toasted oak spice.

Palate

Structured by the driving purity of Semillon’s citrus fruits then enriched
with Sauvignon Blanc’s nectarine, gooseberry, passionfruit and sweet herbs From fermentation and lengthy maturation in oak, the palate acquires an oak
veneer, a mineral edge and lemon butter richness. In time, the tightly woven
acidity will soften and the oak will meld with the ample ripe fruit to yield a
fine, long living layered and meticulously structured wine.

Growing Conditions

The typical cool and wet conditions of spring were followed by an unseasonal
cool summer and autumn harvest period with harvest delayed by two weeks
in order to achieve ripeness. 2006 was the latest and most protracted vintage
experienced in the region. All the Sauvignon Blanc and Semillon blocks were
picked in the last week of March.

Winemaking

All blocks used to make the Suckfizzle Sauvignon Blanc Semillon are hand -
picked and vinified separately.
The baume range for the Sauvignon Blanc is 12.0 to 12.5 and the Semillon 11.5
to 12.0.
After cooling overnight, the grapes are whole fruit pressed. The fee run juice is
lightly settled then transferred to barrel for fermentation in 100% new French
oak barriques. At the end of the alcoholic fermentation, the percentage of new oak
is reduced to 50 % for the barrel maturation phase.
In December of the vintage year the component wines are racked off gross lees
and blended, on the basis of quality and style. The blend is always Sauvignon
Blanc dominant. Further barrel maturation continues until July of the following
year. Bottling occurs in August of the first year, post the vintage and release is
12 months after bottling

Appearance

Straw Green.

Food Pairing

Poached salmon, natural oysters, chevre