Variety: 80% Sauvignon Blanc 17.5% Semillon 2.5% Chardonnay
Region: Margaret River –Wilyabrup
Vintage: 2010
Colour: Pale Straw
Oak Maturation: 10% Wooded in French oak barriques for 8 months
Aroma: Grassy and tropical fruit aromas dominant, with a whiff of lime.
Palate: Vibrant minerality that blends smoothly with gooseberry and grassy flavours. Plenty of intensity with a long finish.
Winemakeing: Fruit harvested in the cool of the night then transported quickly to the winery. In the winery it is de-stemmed and crushed then must chilled and pressed off the skins quickly. It is then allowed to settle for 72hrs before being racked in a clarified state to a fermentation tank. Each variety is kept separately with a range of different yeasts employed on the different varieties. They are then transferred to separate temperature controlled tanks. A small portion is also aged in French oak barriques to add to the palate complexity. The different wines are then evaluated and brought together in proportions that best suit our wine style.
Typical Analysis: 13% Alcohol
Food Matching: Sushi, Grilled salmon, Peking Duck, Lobster, Soup and Cheeses
Click here to download Tasting Notes for BC PREMIUM SBS 2010
