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Clairault Streicker Wines

2016 Streicker Bridgeland Block Sauvignon Blanc Semillon

2016 Streicker Bridgeland Block Sauvignon Blanc Semillon

 

Vintage Conditions

The 2015 to 2016 vintage season in Margaret River was generally warm and dry up to the third week in January 2016. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50mm of rain, enough to wash the dust off the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.

Winemaking Note

The fruit is selected from the best blocks of our Bridgeland vineyard in southern Margaret River. The fruit is hand-picked, cold-crushed and pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in 33% new, 33% 2nd fill and 33% 3rd fill French oak barriques. The wine is sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, after which the wine is removed from barrel, clarified and bottled.

Tasting Note

Barrel fermented and with nine months on lees, this wine shows peaches, gooseberry, white pear and citrus blossum with hints of allspice and red currants. A tensile entry of lime zest and freshly cut pears with delicate floral flavours and spicy oak hints. A voluminous core of primary fruit and viscous acidity cuts it’s way to a finish laden with yet more flavours of currants, peaches, blossoms and whispers of creamy French oak.



Accolades

95 Points, “Special Value Star” & “Top Rated” - James Halliday's Wine Companion 2019
SILVER - Margaret River Wine Show 2017

Cellaring

This is a fresh drink now style, but can be aged for up to 10 years for added complexity.

 

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Wine Specs
Vintage
2016
Varietal
Sauvignon Blanc Blends
Vineyard Designation
Bridgelands
Acid
6.80g/L
pH
3.10
Aging
This is a fresh drink now style, but can be aged for up to 10 years for added complexity.
Fermentation
Barrel
Residual Sugar
1.67
Alcohol %
12.6
James Halliday
95
Wine Profile
Tasting Notes
A tensile entry of lime zest and freshly cut pears with delicate floral flavours and spicy oak hints. A voluminous core of primary fruit and viscous acidity cuts it’s way to a finish laden with yet more flavours of currants, peaches, blossoms and whispers of creamy French oak.
Ratings
95pts, 'Special Value' star - James Halliday's 2019 Wine Companion
Awards
TROPHY - Fume Blanc class, Margaret River Wine Show 2016
Vineyard Notes
Bridgeland vineyard
Production Notes
The fruit is selected from the best blocks of our Bridgeland vineyard in southern Margaret River. The fruit is handpicked, cold-crushed and pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in 33% new, 33% 2nd fill and 33% 3rd fill French oak barriques. The wine is sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, after which the wine is removed from barrel, clarified and bottled.
Other Notes
The 2015 to 2016 vintage season in Margaret River was generally warm and dry up to the third week in January 2016. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50mm of rain, enough to wash the dust off the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.