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RegionMargaret River, WA
WinemakerMatt Byrne
ColourBrilliant. Very pale straw with a fresh green rim.
AromaStriking aromas of fresh fig, lemon grass, lime leaf and passion fruit pulp overlaid with lanolin, fresh toast and spices from partial wild barrel fermentation on solids.
PalateFresh with great flavour intensity and length and lovely refreshing, juicy acidity. Texture and seamless integration is a feature of the wine from partial wild barrel fermentation on solids followed by time spent maturing on yeast lees.
Growing ConditionsThe 2014 growing season in Margaret River commenced with what seems like text book Spring conditions when you look at the data. Coming off a lovely cool, wet winter only just under the long-term rainfall average and consistently low temperatures until the vines burst away in a slightly warmer than normal month of August, September and October temperatures were right on the long-term average with no extremes and November was a copy of October with ideal temperatures for that month albeit slightly mild being under the long-term average. The rainfall data for these months also portrays an ideal picture with September and November being spot on their average and October being only slightly under. However, the storms and wind that accompanied this rain plus the frequency of rain events during these months (especially November which had 9 rain days evenly spread throughout the month) meant that flowering conditions were not ideal in many vineyards and subsequent fruit set and yield was variable and/or down. The region then moved into weather from December to March that Margaret River is renowned for. Four months where the temperatures were right on the long-term average with no spikes and lovely cool nights, with a period of 10 consecutive days of very special and well-timed warm weather in late January into early February. This period was also very dry - only 17mm of rain falling in three and a half months! Then the 39mm of rain received from 17-19-March from the tail of Cyclone Olwyn was perfectly timed as all our white varieties had been harvested and the timing and volume of this rainfall event was ideal to freshen the reds and kick them on to achieve full ripeness and ideal balance - a trait of the vintage. Conditions then returned to near perfection until there was significant follow up rain that commenced on 8-April with our final harvest being on??.the 8-April! Over 120mm of rain ended up falling in April which is the highest since 1990 ? something that will put the vines in good stead heading into the 2016 vintage. All in all, it was a vintage in Margaret River where we were lucky (quite a consistent theme here) as although yields were painfully low and bird damage compounded the situation, it was the low yields at the end of the day that has really helped take quality to the level expected from Margaret River.
Vinification/MaturationThe fruit for our Semillon Sauvignon Blanc comes from vineyards both in the cooler Karridale area of Margaret River and the other from a very protected site in the Wilyabrup area of Margaret River of which both the Sauvignon Blanc and Semillon is barrel fermented in French oak (the Sauvignon Blanc wild). When blended, they make our unique style of wine whilst still showing the distinctiveness of Margaret River ?SSB?. The Semillon variety drives this wine with only the first free-run juice cut being used which has a lovely purity and pungency of fruit and is the highest in natural grape acidity. The Sauvignon Blanc is handled much differently once picked, with fruit from select rows in the vineyard being pressed right through to extract the intense flavours and aromas within the Sauvignon Blanc grape skin whilst contributing texture to the final blend. Following pressing, some batches of juice were cold settled separately in tank at 10C for approximately 48hrs before being racked, warmed to 17C and inoculated with a select yeast strain. During fermentation, cool temperatures were used to encourage aroma production and overall varietal expression. A very special parcel of Semillon and two of Sauvignon Blanc (24% of the final blend) went direct to barrel and were fermented in new and 1-3yr French oak barriques and Puncheons with the Sauvignon Blanc batches being wild fermented on high solids to impart spice, texture and style to our end wine. On completion of fermentation, each batch in tank was chilled and left on light yeast lees. These batches were lees stirred fortnightly for 2 months then monthly for another 3 months to impart texture and complexity into the final wine. Once the batches in barrel finished fermentation, they were topped in place and remained there for 5 months. At blending, each batch and barrel of Semillon and Sauvignon were tasted and assessed separately before being included in the final wine. The blend was then stabilised and filtered only once to produce a bottle ready wine.
Acidity (TA)7.28 g/L
Bottles per Case6
Last Tasted Date03-04-2017
Peak DrinkingWill drink well through 2017+
Recommended Food PairingSteamed barramundi with wild rice and lemongrass
Both semillon (wild yeast) and sauvignon blanc (part cultured, part wild) are fermented in French oak (part new), matured for 5 months. This fills the senses, both bouquet and palate, with a hectic profusion of tropical passionfruit and guava, citrus zest and juice, and spicy/toasty oak. The label design says it all, a ride in a frightening machine at a side show. You can't get much more than this.
95 points
James HallidayWine Companion 2017

Metricup Road runs through the heart of Margaret River and since 1974, the lush vineyards of Evans & Tate have lined their way along Metricup Road as you travel through the region.

Weight 8 kg
Dimensions 27 x 18 x 35 cm


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