Nose
The bouquet has an alluring musky, rose petal perfume followed by lemon curd and lime
blossom. Multi layered and complex the nose reveals gunsmoke and savoury battonage
characters with a light potpourri scent of fresh flowers.
Palate
The palate has a beautiful spring water minerality, it is supple and showing fine phenolics – a
result of the hand-picked fruit. This was a warmer vintage with the ripe quality of the semillon
complementing the aromatics, a slightly higher than usual semillon component. Bright and
concentrated flavours of rambutan and lime zest are carried by a brisk acidity, the finish is
long and this wine is built to age. The pristine palate reflects this vineyard’s southern aspect
showing precision and poise.
Growing Conditions
The warm spring and summer (with no extremes in temperature) meant that the canopies
were in incredibly good condition at harvest. The lead up to picking saw warm days and
nights with no rain. The white varieties ripened quickly and evenly, in flavour and seed
ripeness. The more southern aspect of the vineyard in addition to the Hardy Inlet and West
Bat influence resulted in less diurnal variation in temperature which meant the natural
acidity and varietal character of the grapes was retained. There was no disease pressure in this
year.
Winemaking
All blocks used to make the Suckfizzle Sauvignon Blanc Semillon are hand-picked and vinified
separately. The Baumé range for the Sauvignon Blanc is 12.5° Bé to 13.0° Bé and the Semillon
12.0° Bé to 12.5° 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 primary 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.
Appearance
Brilliant pale straw with a hint of lime
Food Pairing
A ceviche of Abrolhos Island scallops.
