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2024 Clairault Margaret River Sauvignon Blanc Semillon

Blend

78% Sauvignon Blanc & 22% Semillon

Vineyard

66% Ironstone Vineyard, Wilyabrup
34% Bridgeland Vineyard, Karridale

Growing

Sauvignon Blanc and Semillon are machine harvested in the middle of the night on separate dates according to their flavours and natural acidity.

Winemaking

A portion of the curve is fermented in stainless steel at low temperatures to preserve freshness and aromatics, while
around 20% of the cuvee is fermented in French oak barriques to provide textural and complexing elements. When
fermentation was complete, the wine was then aged on its lees before bottling in July.

Vintage Conditions

It was a warm and dry growing season from 2023-2024, with one of the earliest starts to vintage on record. Above average temperatures with little rainfall led to good growing conditions for vines and early budbust. The dry conditions eased the pressure of disease and a spectacular season for the Marri blossom kept the birds at bay. We began picking chardonnay in mid-January and wrapped up with the reds in late March.

Aroma

Bold aromas of nectarines, lychee and currants, underpinned by subtle hints of brioche and lemon grass.

Palate

Generous textures of ripe stone fruit introduce a palate laced with flavours of melon, honey-suckle and lemon zest, finishing crisp and bristling with minerality and gentle tones of sea-spray.

Cellaring

Enjoyed for its freshness now, or cellar for up to 4 years for added complexity.

Alcohol

13%

In Stock

Wine Specs

Vintage

2024

Varietal

Sauvignon Blanc Blends

Alcohol %

Wine Profile

Tasting Notes

A Margaret River favourite, this wine is vibrant with aromas of jasmine, white pear and freshly squeezed limes. On the palate, a pristine entry of natural acidity is balanced with flavours of nectarine, white flowers and creamy French oak tones. A balance of volume and vibrancy, left to linger by bracing minerality and driving texture.

Vineyard Notes

Bridgeland and Ironstone

Production Notes

Semillon and Sauvignon blanc are all harvested separately according to their flavours and natural acidity balances. The fruit is cold pressed; the juice settled and then fermented using a variety of techniques. A portion is fermented in stainless steel at low temperatures to preserve freshness, while around 20 % of the cuvee if fermented in French oak barriques to provide textural and complexing elements. We matched a yeast strain specifically to this wine in order to enhance the natural varietal characters of passion fruit and gooseberry. When fermentation was com-plete, the wine was then aged on it’s less with gentle battonage for about a month before bottling in July to retain freshness.