Nose
The bouquet is opulent and ripe with a complex array of guava, lemon oil and herbal notes
that meld seamlessly with the spicy oak. There is a very appealing floral retro-nasal lift to the
wine
Palate
The signature flavours of gooseberries, nectarine, ripe citrus and tropical fruits are
complemented by suggestions of lantana and Italian herbs, which combine to effortlessly carry
the oak. There is a spring water feel to the palate which shows impressive weight and texture
but also finely judged balance and restraint. The finish has remarkable length with the
characteristic minerality associated with this wine.
Growing Conditions
A dry and warm Spring/Summer and an Autumn harvest period of continued warmth
presented near perfect vintage conditions.
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° Bé to 12.5° Bé and the
Semillon 11.5° Bé to 12.0° Bé. After cooling overnight, the grapes are whole fruit pressed.
The free 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 dominate. Further barrel maturation continues until July of
the following year. Bottling occurs in August of the first year post vintage and the wine
subsequently undergoes at least 18 months of bottle maturation before release.
Appearance
Pale yellow with emerald hues, clear and star bright.
Food Pairing
Roast Chicken with Tarragon and Asparagus, Carpaccio of Scallops,
Sea Bass with Fennel puree.
