Nose
There is a powerful concentrated intensity to the bouquet which shows elements of lemon
curd, white flowers, lantana, cardamom, burnt orange, gunflint, incense, and spice notes
interlaced with vanillin oak.
Palate
The distinctive flavours of lemon preserves, guava and kiwi fruit with top notes of lychee are
interwoven with nettles, boxwood, sweet herbs and a blanket of spicy oak. The wine has a
silky creamy texture, impressive weight on the mid-palate and effortlessly combines richness
with a razor sharp minerality on the finish
Growing Conditions
A warm and dry spring followed by a warm to hot summer period resulted in a fast and
furious vintage. The vintage period of 23 days was the shortest in Margaret River’s history.
The white wines are bold in varietal expression.
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 green hues, clear and bright.
Food Pairing
Moules Marinières, Western Rock Lobster Risotto, Ceviche of Scallops
with Lime and Coriander.
