SRS Sauvignon Blanc 2011
2011 was a fantastic season for aromatic white varieties, cooler conditions during December and January meant Sauvignon Blanc aromatics and acid weren’t burnt off as can sometimes happen in the warmer vintages. The wines have great punch and purity.
The fruit for this wine comes off the Hamelin Bay vineyard in Karridale, this is the best sub region for this variety and is cooler than the sub regions further north. This vineyard uses the Davis clone on a VSP trellis system; the vines are going on 20 years old. We only use the juice referred to as the ‘heart material’, this is the first 150 litres per tonne of juice that is extracted from the first pressing. This juice has the most flavour and the lowest phenolic pick up, a requirement for the Sub Regional Series range of wines. Light pressing produces nicely turbid (grape solids) juice levels, perfect for wild ferments and the complexity we’re looking for in these wines. Half the juice is fermented in stainless steel barrels with VL3 yeast, the other half is fermented in second use Bordeaux cooped oak and wild fermented. The wine remains in barrel with regular lees stirring for 6 months before bottling in August.
The 2011 Sub Regional Series Sauvignon Blanc has a lifted varietal nose with some nutty lees and slight sulphide notes, plenty of grapefruit, guava and kiwi fruits. The style is deliberately savoury, concentrating more on texture and complexity rather than sheer fruit power. Great to drink with food.
AWARDS / REVIEWS
- 95 Points - Tyson Stelzer, Wine Taste Weekly 2011
- 94 Points - James Halliday, Wine Companion 2012
100% Margaret River – Karridale Sauvignon Blanc
Up to 2-3 years.