Tasting Notes Next of Kin Sauvignon Blanc Semillon 2013
MARGARETRIVER
Nex t of K in S auvignon Blanc S emillon 2013 Variety Region
Sauvignon Blanc (62%) Semillon (38%)
Technical Details
Alc 13.0% Residual Sugar 3.0 g/L Titratable Acidity 6.9 g/L pH 3.22
Margaret River
Tasting Notes Colour
Pale straw with slight green tinge
Bouquet
The vibrant bouquet exhibits guava and zesty grapefruit characters, with lemongrass and hints of dried herbs in the background.
Palate
Medium bodied, the lively palate offers freshly squeezed citrus flavours combined with passionfruit, thyme and spice. An easy drinking ‘Classic’ Margaret River wine style with wonderful purity – fruit driven, honest and lip-smacking with crisp acidity and a clean refreshing finish.
Cellaring Potential
A fresh lively style enjoyed at its best while youthful and vibrant.
Vintage Conditions
A relatively wet and windy spring affected flowering and fruit set, with the resulting yields slightly lower than normal. The growing season which followed was warm and dry with sometimes hot conditions around Christmas. Abundant Marri blossom kept bird pressure low early on, although vineyard teams were kept on their toes deterring birds late in the season. The warmer weather in the lead up to harvest saw flavour ripening accelerate with fruit retaining natural acidity and wonderful fresh aromatics. The whites picked at a frenetic pace however the weather cooled significantly during March which resulted in a hiatus in harvesting. The cooler conditions allowed time for the reds to achieve physiological maturity, culminating in great flavour and tannin ripeness when warmer weather returned in April. In summary, 2013 was another great Margaret River vintage. 75% of the fruit from the blend was estate grown, while the balance was sourced from mature vineyards in the Margaret River region
Winemaking
The fruit was crushed, destemmed and chilled before pressing. The settled, clean juice was then fermented at 15oC in stainless steel tanks using aromatic yeast strains to retain fresh varietal characteristics. The final components are then selected and assembled prior to a gentle fining, stabilisation and bottling under screw cap closure.
Nex t of K in S auvignon Blanc S emillon 2013 Variety Region
Sauvignon Blanc (62%) Semillon (38%)
Technical Details
Alc 13.0% Residual Sugar 3.0 g/L Titratable Acidity 6.9 g/L pH 3.22
Margaret River
Tasting Notes Colour
Pale straw with slight green tinge
Bouquet
The vibrant bouquet exhibits guava and zesty grapefruit characters, with lemongrass and hints of dried herbs in the background.
Palate
Medium bodied, the lively palate offers freshly squeezed citrus flavours combined with passionfruit, thyme and spice. An easy drinking ‘Classic’ Margaret River wine style with wonderful purity – fruit driven, honest and lip-smacking with crisp acidity and a clean refreshing finish.
Cellaring Potential
A fresh lively style enjoyed at its best while youthful and vibrant.
Vintage Conditions
A relatively wet and windy spring affected flowering and fruit set, with the resulting yields slightly lower than normal. The growing season which followed was warm and dry with sometimes hot conditions around Christmas. Abundant Marri blossom kept bird pressure low early on, although vineyard teams were kept on their toes deterring birds late in the season. The warmer weather in the lead up to harvest saw flavour ripening accelerate with fruit retaining natural acidity and wonderful fresh aromatics. The whites picked at a frenetic pace however the weather cooled significantly during March which resulted in a hiatus in harvesting. The cooler conditions allowed time for the reds to achieve physiological maturity, culminating in great flavour and tannin ripeness when warmer weather returned in April. In summary, 2013 was another great Margaret River vintage. 75% of the fruit from the blend was estate grown, while the balance was sourced from mature vineyards in the Margaret River region
Winemaking
The fruit was crushed, destemmed and chilled before pressing. The settled, clean juice was then fermented at 15oC in stainless steel tanks using aromatic yeast strains to retain fresh varietal characteristics. The final components are then selected and assembled prior to a gentle fining, stabilisation and bottling under screw cap closure.
