SSB 2009
Margaret River Semillon Sauvignon Blanc 2009
TASTING NOTE
A lifted nose mixed of honeysuckle, boxwood and sweet gooseberry pulp is bought to balance with lime zest and cut slate. In the foreground there is explosive freshness from sweet snap peas whilst the broad mid-palate smacks of orange pawpaw. Aligned on a thin line of citrus acid through to its mineral finish, this is our best varietal blend of the duo yet.
Ryan Walsh and Freya Hohnen, winemakers
THE SEASON
Even if the sun was wrapped in bacon this year I don’t think Lassie could have found it. Spring 2008 was wet and blustery hampering fruit set and reducing yields by as much as 50% in some of the whites. The cool summer meant that harvest started two and a half weeks after our normal start time. But with small crops come amazing intensity and quality. Due to a very late break in the season the red grapes were able to hang on long enough to achieve concentration and superb flavours. This gave the stand out awards to the later ripening varieties Mataro, Cabernet and Petit Verdot.
VINEYARDS
The majority of fruit was sourced from contract growers within the Margaret River region. Sauvignon Blanc comes from the cooler southern part, contributing some firm, natural acidity. Semillon, from more northerly vineyards, provides lifted fruit aromatics and palate weight.
VINIFICATION
The blend is 51% semillon and 49% sauvignon blanc. Winemaking is
straightforward but meticulous, with the aim of retaining fresh fruit
characters and natural acid balance by minimizing oxidation and
maximizing fruit expression. The grapes were night harvested and clear juice underwent cool fermentation in stainless steel by a neutral yeast strain. Just prior to bottling, the wine was lightly fined with milk.
pH 3.14
TA 6.7
Sugar 2.9 gms
Alc 13.0%
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