2018 Sandalford Botrytis Semillon
This wine was made in the traditional manner of Australian stickies. Up front marmalade notes, mostly apricot, but hints of oranges also, evolving into orange blossom. This wine is super luscious with a beautiful acid balance leading to a long and cleansing finish.
Winemaker comments
Winemaker Notes
This wine was made in the traditional manner of Australian stickies. Fully botrytised fruit was harvested 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...
Continue Reading > 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.
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Continue Reading > 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.
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Tasting notes
Varietals
Varietal
Semillon
Colour
Other Notes
Light golden yellow.
Nose
Production
Classic botrytis notes of apricot marmalade and candied pineapple.
Palate
Tasting Note
Up front marmalade notes, mostly apricot, but hints of oranges also, evolving into orange blossom. This wine is super luscious with a beautiful acid balance leading to a long and cleansing finish. Serve chilled. A perfect match with almost all cheeses, pate and toasted bread.
Vintage Conditions
Vineyard Notes
Whilst higher than average rainfall fell during both October and December, from January to April, there were no significant weather events. The conditions over this ripening and harvest period were ideal, with the wines all showing lovely varietal characters.
