Vintage ConditionsA warm, dry vintage was experienced in 2010 in the Margaret River wine growing region of Western Australia with no significant rain events or issues with disease in the vineyard. These conditions resulted in rapid, uniform ripening in Semillon and Sauvignon Blanc with great retention of flavour and natural acidity at full ripeness. The vineyard Blocks were managed to ensure the canopy completely covered the fruit to prevent sunburn and to retain flavours in the grape and subsequent wine.
Vinification and MaturationThe fruit for our 2010 Margaret River Semillon Sauvignon Blanc is sourced predominantly from vineyards in the southern end of the Margaret River region which consistently produce intensely flavoured Semillon and Sauvignon Blanc wines of the highest quality. A small portion of Sauvignon Blanc and Semillon came from a vineyard in the Wilyabrup area of Margaret River. This provided additional layers of flavour and aroma in the end wine with the Sauvignon Blanc contributing more fleshy tropical notes and the Semillon adding lovely lemon citrus character. All fruit for this wine was harvested between midnight and 6am to ensure it reached the winery at the coolest temperature possible to retain maximum freshness and quality in the end wine. The Semillon drives the style of this blend and was picked at varying degrees of ripeness to impart layers of flavours and aromas from lifted herbal and gooseberry notes typically found in our more southern vineyards to the riper characters of nectarine and melon. Sauvignon Blanc fruit from select vineyard blocks were cold soaked in the press on skins for 8hrs at the winery. This extracted the intense flavours within the Sauvignon Blanc grape skin. Following pressing, each batch of juice was cold settled separately in tank at 10C for approximately 48hrs before being racked, warmed to 17C and inoculated with a select yeast strain. During fermentation, cool temperatures were used to encourage aroma production and overall varietal character. Three very special parcels of Semillon and two of Sauvignon (13% of the final blend) went direct to barrel and were fermented in new and 1yr French oak barriques (Seguin Moreau and Dargaud & Jaegle) with the Sauvignon batches being naturally fermented on high solids to impart subtle spice, texture and a degree of minerality to the end wine. On completion of fermentation, each batch in tank was sulphured, chilled, and left on yeast lees. These batches were lees stirred fortnightly for 3 months then monthly for another 3 months to impart texture and complexity into the final wine. Once the batches in barrel finished fermentation, they were sulphured and topped in place and remained there for up to 5 months before being transferred to tank and kept separate. At blending, each batch of Semillon and Sauvignon was tasted and assessed separately before being included in the final wine. The blend was then lightly fined before being stabilised and filtered only once to produce a bottle ready wine. This minimal handling helped to retain the vibrant primary fruit flavours and aromas critical to our style.
ColourVery pale straw with a fresh green rim.
AromaIntensely pungent Semillon aromas of lemon grass, nectarine, gooseberry and citrus drives the nose and palate of this blend with the Sauvignon parcels adding grassy, tropical notes and palate length to produce a wine that is unmistakably Margaret River.
PalateSavoury spice, toast and shortbread produced from a small amount of natural fermentation in barrel adds a fascinating and unique aromatic and textural dimension to this classy wine.
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