2017 Sandalford Botrytis Semillon
This wine was made in the traditional manner of Australian, 'stickies'.
Fully botrytised fruit was harvested, crushed and pressed before clarification and cold fermentation. Fermentation was stopped early to preserve the natural grape sugars. Post ferment the wine was stabilised and further clarified prior to bottling.
Meet the maker
Growing up on a wheat and sheep farm is not your traditional start to a winemaking career. However, it was driving through the Swan Valley on the way to Perth that started my interest in grapes. They were always beautiful and green quite a contrast to the dry and dusty terrain from the farm. During my final year of studies at the University of Adelaide, I commenced working at Petaluma in the Adelaide Hills, and this seeded my love of Riesling. After 18 months, I decided to explore the world of wine and for the next several years was a flying winemaker, working alternate vintages in both the Northern and Southern Hemispheres. In the north, this took me to France (Languedoc, Cognac & a couple of days in Bordeaux) and many times to Oregon, USA. This is where my love of Pinot was born. Back in Australia, I also explored Margaret River, Geographe, Clare Valley, SA and Macedon Ranges, Vic. In January 2007, coming back to WA, I joined Sandalford as Winemaker and in December 2012, was offered the Senior Winemaker position. To talk about my winemaking philosophy, is to first understand the vineyards. My role is to let the grapes shine and ensure they reflect the vineyard site they're from. The fruit source for all of our wines, are paramount to their success, and I'm incredibly lucky to have one of the oldest vineyards in Margaret River to work with.
All the classic botrytis notes of apricot marmalade, pineapple and perfumed orange blossom.
Full of apricot and orange marmalade, it keeps evolving to show more complex fruit notes, particularly pineapple and peaches. This wine is super luscious with a beautiful acid balance resulting in a long and cleansing finish. Served chilled. A perfect match with virtually any cheese, pate and toasted artisan bread.
Above average winter rainfall and mild spring conditions saw good vine growth and development in the lead up to harvest. After rain in January, conditions were ideal during the harvest, leading to wines with lovely varietal characters - vibrant and crisp, combining with the traditional botrytis flavours.