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2012 Sauvignon Blanc Semillon

2012 VF Sauvignon Blanc Sem


Tasting Notes
COLOUR Pale straw with a green tinge. NOSE The bouquet opens with a pretty, rose-like perfume above tropical melon fruit salad. Beneath this, are layers of lime zest, fresh snow pea and capers, with subtle vanilla and toast from the elegant French oak. A dark ‘struck match’ element hints at the higher solids wild ferment portion in the wine. PALATE The juicy, pure fruit palate is underpinned by clean, driving acidity and layers of herbal and mineral nuances. It is succulent and textural, with impeccable length.
Winemaker Notes
Sauvignon Blanc provides tropical passionfruit aromatics that are complemented by the Semillon’s lime and floral notes. The wine’s complexity has been enhanced through the use of juice with various clarities. The parcels were fermented with specialised yeasts to increase the aromatic lift of each variety. A portion is fermented in new French oak which adds aromatic complexity and instills a delicate influence of fine grain tannins. A tiny portion of the Sauvignon Blanc was once again fermented entirely on skins, adding savoury elements and texture to the wine.
Production Notes
67% Sauvignon Blanc, 33% Semillon
Alcohol %
Cellaring Potential:
Drinks beautifully on release, will reward over next 3-5 years
Harvest Date
February / March 2012
15% French oak, 18 weeks (87% new, 13% old)
Residual Sugar:
Residual Sugar
Bottling Date
August 2012
Vintage Notes

Good finishing winter rains with moderate spring conditions resulted in excellent canopy health. The summer ripening period was dry and warm with some above average heat in late January prompting an early start to harvest. The weather tempered in early February and the fruit ripening slowed to a more typical pattern resulting in a long and steady vintage. Continuous fine weather remained through to mid-April when harvest completed for reds.

2012 Sauvignon Blanc Semillon
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  • 17

    Julia Harding

    Fruit from the Karridale and Wilyabrup subregions - higher acidity and snow-pea character generally from Karridale fruit, and good structure. 15-20% barrel fermented because they like more solids for the Sauvignon Blanc. New oak for spice and texture. So that you get a 'layering of tropical and floral', says winemaker Virginia Wilcock. Fresh pea-pod and a touch of smoky reduction. Tight, grassy, intense and very crisp. Nice slight grip from the oak tannin and some skin contact and texture. pH 3.15. 'First date wine', says Wilcock. Great restraint and length.