Madfish Sauvignon Blanc Semillon

From the southwest of Western Australia, the pairing of these two famous grape
varieties has, over time, evolved into the region’s signature white wine – nobody
does it better!
The success of this wine is driven by the diverse contribution each variety brings
to the blend.
Sauvignon is the star of the show. Upfront, fresh, lovely, highly aromatic, very
showy. Semillon on the other hand is all about weight and viscosity, length and
structure. The more reserved character, behind the scene, holding the show

And like any great performance, you can’t have one without the other. This noble
blend aptly reflects on the past, present and future of fine winemaking in Western

$32.00 /750ml


Sauvignon Blanc 60%, Semillon 40%






750 mL




The 2018 MadFish SBS leads with an assertive yet delightfully fresh bouquet of
tropical fruits mingling with Meyer lemon zest and sweet garden herbs, with lingering
notes of kiwi and rockmelon.
The palate is a symphonic display of intense vibrant fruit enmeshed with a soft yet
persistent acidity which spreads the Sauvignon Blanc derived tropical and citrus
flavours across the mouth, where they mingle with supporting textural characteristics
from the Semillon. The finish is clean, refreshing and bright and entices further
enjoyable contemplation of this charming wine.

The summer holiday period that precedes the grape harvest is often a great indicator
of wine quality and style. Unlike the mild summer of 2017, 2018 was warm and dry –
ideal outdoors weather and very much conducive to drinking SBS.
As summer turned to autumn the weather remained fine and mild, allowing all grapes
to ripen fully with little delay to maturity. Our winemakers were able to time the harvest
to occur when the flavour and balance in the grapes was absolutely optimal. The
end result is white wines with pure, focused and well defined varietal notes.

Enjoy now and over the next year with a Sicilian calamari salad or any host of fresh
simple flavour combinations – or for something more sophisticated, try a chicken
roulade with prawn and dill stuffing, fennel and asparagus.

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