2018 Sandalford Winemakers Classic White
This wine just has that drinkability factor, you know those wines that you start saying you’ll only have a glass and all of a sudden, the afternoon is gone along with the bottle. Fresh and fruity, lots of tropical notes, passionfruit and lycees, with candied lemons and limes. Drink now. Crank the fridge down or throw in an ice cube or two for the best results. Cheers to those relaxing afternoons!
Peter, Richard and the picking crew were again out in the dark during February to harvest all of these magnificent grapes in the cool of night. Sandy then drove them to the winery. Greg tipped them into the crusher, Mark pumped them through the chiller, into the press and the juice then went straight into a stainless steel tank for fermentation. Four weeks later, hey presto, white wine! We did manage to filter this wine on the way to bottle, just to make sure it was squeaky clean.
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.
A fruit salad blend of Sauvignon Blanc (78%) and Semillon (22%).
Floral, musk like notes which flow into the palate.
Fresh and fruity - lots of tropical notes, passionfruit and lycees, with candied lemons and limes.
For the 2018 vintage, I can say it again. It's been another great year ... there was no rain and no heat spikes.