Situated on the Teakle property in Port Lincoln, 2 kilometers from
the foreshore, with 150 meters elevation. The soils are a rich
combination of sandy loam topsoil overlying a friable red-brown
clay loam subsoil. The moderately warm summer temperatures
and maritime breeze allow perfect ripening conditions in the
vineyard. The long sunshine hour days encourage even ripening
of the grapes, while the gentle breeze helps cool the bunches,
retaining the beautiful natural acidity.
The Sauvignon Blanc and Semillon fruit was harvested in early February 2018. The fruit was hand picked in individual batches and kept separately. Each batch was picked early in the morning at the coolest part of the day. The fruit was crushed and destemmed into a membrane press and then gently pressed to separate the skins and seeds from the juice. The individual juice parcels were then transferred to stainless steel tanks and left to settle at 5C for 10 days. After this time the juice was racked off gross lees, warmed and innoculated with a neutral dry yeast. Post fermentation, the two wines were then blended to create a perfect harmony of crisp delicate Sauvignon Blanc and the richer creamier style of Semillon.
The 2018 SBS has great vibrancy and lovely lifted tropical fruit aromas. The palate is zesty with fresh acidity, and buttery notes and richness from the Semillon. The finish is long and refreshing. A perfect aperitif or a wine to accompany any seafood .
Enjoy as a young wine or cellar for 5 years for added complexity.