Tasting Notes

Wine Making Notes

After a mild growing season, the 2022 harvest started a bit later than average with good, steady weather conditions. All the white varieties were allowed the best ripening time and could be harvested at the peak of their flavors. For Semillon, this meant waiting for the skins to have perfectly thinned in the sun when the succulent juicy flavors of this intense variety just burst out of each berry.

This Semillon hails from one single vineyard in the heart of Wilyabrup. This is a new partnership with a grower who has produced some much thought after grapes for over 20 years in Margaret river. The block is planted North South and spur pruned. The canopy is generously leaf plucked to expose the berries to the sun. 

We picked the block on the night between the 16th and 17th of March 2022, in the early hours of the morning when the fruit was cool. 

We drove the fruit to the winery immediately and were done pressing with the first lights of the day just after 7am. The juice was fermented on light lees using a neutral yeast strain that does not alter the fruit characters, at cool temperatures (12-14c). The wine was lightly sulfured at the end of the alcoholic fermentation and allowed to mature on its lees for about 3 months. We prepared and bottled this wine in the early winter 2022.

Enjoyed young, this wine will echo the characters of its fresh fruit, retaining a lot of citrusy notes with a hint of spice and good vinosity. Semillon is also a variety that develops very interesting characters in aging: if you decide to cellar a bottle, keep it away from light and enjoy the added complexity and texture of this noble variety.

Alc %

12.8%

Allergens

Sulphites.

Varietals

Semillon

Nose

Fresh floral Meyer lemon and lime, lemon curd / tart and woody pear, with a sandalwood spice lift. 

Palate

The palate is fresh but rich with citrus granita and lemongrass notes. The complexity if this variety expresses in the palate depth where the natural zippy acidity and sustained minerality lead to a dry fine and long finish.

Food Pairing

Spring green peas aspic terrine. Grilled snapper with a lemon butter sauce and roast asparagus.