2018 Sandalford Estate Reserve Verdelho
Definite floral notes, with a chalky minerality coming through. There are hints of citrus, with oranges through to lemons. This wine is textural and has a refreshing acid balance leading to wonderful length on the finish. It definitely has that drinkability factor. It will reward you as it evolves with age.
The Verdelho grapes from our Wilyabrup Estate Vineyard, were machine harvested in the very early hours of the 16th February, when the grapes were at their coolest. After which, the fruit was immediately processed at the winery and underwent a long, slow ferment in stainless steel tanks with a selected yeast strain. Once the fermentation was finished, immediate stabilisation, clarification and bottling occurred. Pristine fruit in a bottle is more than apt to this style.
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.
Orange blossom florals meld with quince paste and a hint of spiciness.
This is one of my favourites. Definite floral notes, with a chalky minerality coming through. There are hints of citrus, with oranges through to lemons. This wine is textural and has a refreshing acid balance leading to wonderful length on the finish. It definitely has that drinkability factor. Drink now whilst young or for something different, this wine can be cellared. It will reward you as it evolves with age.
The 2018 vintage was a return to the fantastic conditions that Margaret River is known for. With a wet start to the season in winter and early spring providing a good base of ground water for the vines. November was very dry, perfectly timed with the vines going through flowering and fruit set. After rainfall in both December and mid-January, the season changed and we saw an extended dry and warm period through to the end of picking in mid-April. The maximum temperatures were consistent with long term average and the sea breeze providing the essential cool nights that Margaret River is known for. All fruit this season is of exceptional quality and showing great varietal characters.
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