I’m on record as awarding this the crown when it comes to Australian Sauvignon Blanc Semillon blends and the 2013 does nothing to change my mind. It’s 80%/20% with the Sauvignon component spending eight hours on skins. Extended lees, 100% barrel ferment, wild yeast.
Tastes and smells of lemon curd, thistle, honeydew melon and ginger, edging out to pineapple and passionfruit. The texture is the deal here though. Candles burning into the night, a calloused handshake, and non-oil based lotion. Extends through to a prominent and desirable herbal note. Body, flavour, mouthfeel – effortless complexity. Yes. 94
Tasted: May 2014