Fruit Source

From vineyards in Pemberton, Western Australia.

Blend

70% Semillon, 30 % Sauvignon Blanc

Harvest

Both on March 24th.

Fermentation

Cold settled clarified juice was barrel fermented at 15-25°C. After ferment the wine was lees stirred for a month and left on yeast lees for a further month before being prepared for bottling in early July.

Tasting Note

Green pea and fresh herb aromas from the Semillon combine with the grassy, gooseberry and tropical aromas of Sauvignon Blanc. Subtle oak spice notes sit in the background. Light, fresh and crisp with a slight salt tang from the lees stirring are the palate impressions.
Suited to early consumption. Serve lightly chilled.