Reviews
“It’s a measure of skilful oak handling that it’s impossible to distinguish where the fruit stops and the oak starts. The wood propels the fruit upward rather than damping it down, enlivening a delightfully spicy, exotic and softly textured style."
94 Points 
Tyson Stelzer, Wine Business Magazine
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“Despite the sauvignon’s dominance here, the balance and seamless nature of this wine is impressive from the start. It bursts with richer tropical rather than pure passionfruit, and offers a generous mouthfeel of texturally pleasing wine that soaks into your body and soul, lingering with a sensual finishing touch. Most enjoyable.”
4 1/2 Stars 
Tony Love, news.com.au
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“This blend of grapes works well in the Margaret River region, as long as the two varieties are harvested at optimum ripeness. This is one of the best, aromatic with lemon-lime, herb and tropical fruit. Drink over two years.”
92 Points 
Jeff Collerson, Daily Telegraph
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Technical Notes
Several vineyard sites contribute to this blended wine. The Sauvignon Blanc sites are located in the southern part of theregion in order to capture strong varietal intensity and high natural acidity. The Semillon is more broadly sourced from the south and centre of the region to capture the full spectrum of ripe fruit flavours on offer.
The 2012 season: A winter of abundant rains ensured the soil profile was adequately replenished for the growing season ahead. Warm and dry to hot conditions prevailed from spring, through the summer and autumn. An added bonus to the benign harvest conditions was the explosion of native blossom which sated the otherwise grape-loving, resident bird population.
The 2012 white wines show an abundant and bold array of varietal expressions which are layered and pure.
Winemaking: Each individual vineyard block that contributes to the Miamup Sauvignon Blanc Semillon is vinified separately. One third of the every batch is barrel fermented in a combination of new and older oak, with the balance tank fermented. Barrel ferment temperature is controlled at several degrees higher that the tank components and the lees are stirred regularly in both tank and barrels for 2 months prior to blending, fining and filtration. Bottling occurs in June of the vintage year, in time for a spring release.
Wine Analysis
Alcohol: 13%vol
pH: 3.13
Acidity: 6.1g.lt
Tasting Notes
Appearance: A bright pale lime yellow.
Aroma: Inviting notes of elder flower, black currant and gooseberry with white and pink citrus, lemon verbena and vanilla pod spice.
Palate: Many layers of fruit flavour the palate - lemon /lime citrus; gooseberry; custard apple; peach flesh and quince, all lusciously ripe. Textures of lemon butter and citrus oil add dimension and richness to the palate which is finished with a fruit tingling acidity.
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Cellaring
Now and over the next 3 years as Semillon’s structural contribution allows this regional blend to blossom.
Food Ideas
Grilled salmon with a lemon caper aioli and steamed greens.
Awards
|
Vintage |
Award |
|
2012 |
Silver Medal - Sydney Royal Wine Show |
|
2011 |
Silver Medal - International Wine Challenge |
|
2011 |
Gold Medal - Sydney Royal Wine Show |
|
2011 |
Bronze Medal - Perth Royal Wine Show |
|
2011 |
Bronze Medal - Qantas Mount Barker Wine Show |
Videos
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