Sandalford Sandalera
The richness suggested in the bouquet becomes obvious on the palate, and is the product of sun ripened Swan Valley grapes harvested at optimum maturity.
Winemaker comments
Meet the maker
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.
Show less
Tasting notes
Varietals
Colour
Nose
Palate
Vintage Conditions
Reviews
A sepia toned offering comprising of a pedro blend, Sandalera is spun sugar on a raisiny spool. Powerful the trinity of rancio, butterscotch and toffee. Timbery oak features on the forefront providing a sweet cinnamon lift. Unapologetically upfront and 'in ya face', there is an interplay with a smidgen of young freshness. The brandy spirit is slipped neatly under the covers and rounds off this delivery superbly. Smooth like Egyptian cotton.
Jason Boudville, Spice, Winter 2009
92/100. Lots of rancio nuttiness, with good fruit concentration and quite fresh for the style; the old material contributes to complexity.
James Halliday, Australian Wine Companion 2009, July 2008
A classic, one of the great fortifieds of the country.
Stuart Gregor, SCOOP Magazine, Autumn 2007
This may well be Western Australia's best kept wine secret. WA for one reason or another, produced few iconic dessert wines but with this blend of Pedro Ximenez and Muscadelle grapes Sandalford has created a wine worthy of the numerous medals it has received. The nose is full of toffee and raisins and carries through into a wine tasting of rich toffee and dates. This is a classic 'sticky', none of the old school tawny flavours here just sweet, sunny smoothness that encapsulates all four seasons of Western Australia in a bottle
Brisbane Lawyer, 15 September 2005
It is fortified like your average muscat or tokay and the result is an extraordinarily intense wine with malty, nutty toffee flavours and incredible length. This wins a trophy or gold medal every time it enters a show in Western Australia and is unquestionably that state's greatest fortified wine.
Stuart Gregor's Wine Guide, 2003
