2012 VF Sauvignon Blanc Sem
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.
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.