2017

Flametree Sauvignon Blanc Semillon

The Lychee notes and white nectarine provide a burst of flavour on the palate complemented with hints of fresh cut herbs.

$25.00 /750ml

VARIETAL

80% Sauvignon Blanc, 20% Semillon

APPELLATION

Flametree Sauvignon Blanc Semillon

VINTAGE

2017

ALCOHOL

12.5%

VOLUME

750 mL

ACIDITY

PH

AWARDS

,

2017 Vintage

2017 was a cooler and later vintage than the previous 10 years; a year of
elegant, perhaps slightly lighter bodied wines, though ripe in flavour,
vibrant and very perfumed. Higher than average yields in combination
with a cooler season contributed to delayed ripening of the fruit and good
acid retention. With the cooler weather, canopy management and fruit
thinning was imperative in delivering clean fruit of a high quality.

Vineyards

We’ve blended fruit from two sub-regions; Karridale and Wallcliffe. The
Sauvignon Blanc and Semillon components of this year’s wine come from
the Chalice Bridge, Chapman Grove, Rockfield and MacDonald vineyards
in Karridale, and the Redgate vineyard in Wallcliffe. All five vineyards have
a history of producing wonderful Sauvignon Blanc Semillon blends. These
vineyards are located in the cooler southern part of Margaret River, long
since considered the best area for these fine aromatic white blends.

Winemaking

Individual harvests were crushed, chilled and pressed into tank for a 3-4
day settling. All batches were then racked and warmed before either
going into barrel to undergo wild ferment or inoculated using selected
yeast stains VL3 and QA23. In 2017 a significant portion of juice was barrel
fermented with grape solids (50%), 12% of the barrels were new the
remainder being older oak. The 2017 SBS also had a small portion of
whole berry ferment fruit added to give further texture and complexity to
the final blend.

Tasting Notes

The nose shows fragrant lychee, lime, lemon grass and stone fruits. The
Lychee notes and white nectarine provide a burst of flavour on the palate
complemented with hints of fresh cut herbs. As discussed in the
winemaking we added grape solids to some ferments and then
transferred a portion of this juice into old and new French oak. This has
given the wine some added minerality and savoury complexity. Extended
lees contact in barrel and tank has added texture to the palate. A nice
cross section of fruit flavours, fresh acidity and hints of savoury
complexity are the hallmarks of the 2017 SBS.

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