The fruit comes from the perfectly suited cooler southern half of the Margaret River region, from our three estate vineyards of Wallcliffe, Crossroads and Chapman Brook. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel. The vines are vertically trained, spur or cane-pruned with canopy manicuring to allow good air flow and dappled sunlight on the bunches.
A typical mildly wet Margaret River winter helped top up soil moisture levels giving way to a temperate growing season with low rainfall and plenty of sunshine. Sporadic rain events continued into the harvest period which, coupled with moderate temperatures, minimized vine stress yet maximised fruit quality. A perfect year for our dry-grown vines with excellent ripening conditions ensuring great sugar levels with racy and intense flavours.
When harvesting sauvignon blanc and semillon, the emphasis is placed on capturing vibrant, fresh flavours with bright acidity. To this end, fruit is harvested at night and in the early hours of the morning to take advantage of the cooler temperatures. In the winery, extended fermentation took place at very low temperatures in stainless steel tanks with approximately 5% of the blend fermented in seasoned French oak to add texture and richness. The wine is aged on lees (ferment solids) for an additional four months before bottling in July.
13% alcohol, 7.1 g/l total acidity, 3.16 pH.
The wine has complex aromas and flavours, so much so that you might wonder whether if a small percentage was barrel fermented, until the clarity of the mouthfeel disposes of that idea. Two rivulets of flavour run happily along the palate, one with lemon citrus flavours, the other with green apple and gooseberry, tied together by crunchy acidity on the finish.