Nose
The pungent perfume opens with a note of Lantana Bush
and evolves to reveal hints of tropical Thailand with subtle
lemongrass, paw paw, lychee and chilli. The Sauvignon Blanc fruit
provides the underlying tone of blackcurrant, while yeast
complexities conjure notes of bread crust and baked savoury pie.
Palate
A softer palate than the pungent perfume would
suggest. Plush and juicy with a long full texture, revealing a light
and tangy Tahitian lime and yoghurt finish.
Growing Conditions
The more sophisticated interpretation of this popular Margaret
River blend. Made from a selection of our most intense parcels of
Sauvignon Blanc and Semillon fruit, using intricate winemaking
techniques to develop a powerful, textural wine with brooding
savoury undertones.2017 was a cooler and later vintage than the previous 10 years; a
year of elegant, perhaps slightly lighter bodied wines, though ripe
in flavour, vibrant and very perfumed. Higher than average yields
in combination with a cooler season contributed to delayed
ripening of the fruit and good acid retention. Some timely warmth
and sunshine occurred throughout January, although February
temperatures remained moderate with some rainfall. With the
cooler weather, canopy management and fruit thinning was
imperative to mitigate disease pressures and allow for even,
persistent ripening. There was a warm start to March to finish the
white harvest, followed by the driest April since 1982, finishing the
reds beautifully.
Winemaking
Refined winemaking techniques have better developed the
exciting complexities built into the powerful, aromatic and
structured fruit of Sauvignon Blanc, which is complimented by the
tempering delicacy of our best parcels of Semillon. The small
portion of Sauvignon Blanc fermented entirely on skins has
helped to broaden the palate, while the use of new French Oak
has brought spice to the aroma and tannin texture to the palate.
A greater step toward wild fermentation this year has resulted in
a better expression of our true vineyard character, giving the
wine a more savoury and solid core.69% wild fermented, 31% inoculated
with specialised yeast.
5% Sauvignon Blanc fermented
on full skins in Oak Vat and in
Static Fermenter.
95% direct pressed and juice racked
to Barrel and Stainless Steel Tank. Mixture of French Oak Barrique,
Open Fermenter, French Oak Vat
and Stainless Steel Tank.
Appearance
Pale straw.
