Exhibits the lively fruit aromas of sauvignon blanc – This variety is harvested early to maximize its potential in the Semillon blend. The fruit is destemmed into the press, in a similar fashion to the Moss Wood Semillon, drained and pressed and then settled in stainless steel tanks. It is then racked and fermented in stainless steel at 15°C. There is no lees stirring post-fermentation for the Sauvignon Blanc. It should retain its freshest, most lifted aromas of leaf, grass and lychee. The lively fruit aromas of sauvignon blanc – herbaceous and tropical notes like guava and loquat combine with Semillon apple and fig characters, to create a medium to full body wine with fresh acidity, soft tannins and a clean finish.
Moss Wood Semillon/Sauvignon Blanc
Planted in 1969, 1st vintage in 1973; Moss Wood is an important, founding estate of the Margaret River wine region, located in the northern sub–region of Wilyabrup. Dr John Gladstones’ academic paper of 1966, recommended the region’s consistent maritime and Mediterranean climate, suggesting it would lend itself to growing wine grapes of the highest quality. The vineyard, selected for the suitability of its soils and aspect, is truly one of the finest sites in Australia. Without deviation the vision and achievement has been of a classical estate producing, site specific, super fine wines.