Watson Family Sauvignon Blanc Semillon
The grapes for this wine were picked and chilled before being gently pressed and settled. After being racked the must was fermented in stainless steel, with a small percentage fermented “wild” in barrel to enhance balance and complexity. We also experimented with 10% of the wine fermented with a high solids contact, for enhanced mouth feel and aromatics.
The wine is an intense pale straw colour.
The nose features elements of lime and citrus, with toasty barrel ferment notes and a hint of cut grass
The palate is brilliantly clean and lively – with the citrus of the nose mingling with fresh nectarine, white peach, and pear. Barrel ferment notes provide a lovely density and weight, while the finish is bright and mineral.
This wine was sourced from the Wilyabrup Valley, located in the heart of Margaret River. This region is known for producing plush whites with ripe flavours, and it’s a region where the “Gingin” clone of Chardonnay excels. This clone typically has smaller berries that offer up high skin-to-juice ratios and higher natural acidity, which match perfectly with the Wilyabrup climate
The nose is lifted and complex, with Burgundian barrel ferments notes prominent. White peach and nectarine mix with floral notes in the background – there’s a lot of finesse here.
The palate opens with ripe orchard fruits – white peach featuring in particular. There is much richness and fruit sweetness across the palate, mouth filling yet with great acidity to balance.
The wine finishes with great length of flavour.
An outstanding wine from a great vintage, this wine will be best enjoyed from 2021 to 2026.