This is a blend of sixty percent Sauvignon Blanc from Karridale vineyards toward the south of Margaret River and forty percent Semillon from the central and northern areas. Some wild fermentation, seven percent barrel fermentation in new French oak and stirring of the lees in tank and barrel has been important for building the texture in this wine. The result is an excellent Margaret River SBS with perfect ripeness that strikes the citrus line without hinting at green or tropical flavours. Instead, it's all about delightful lemon and white nectarine fruit.
Tyson Stelzer, Wineaway, September 2009