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Woodstock Semillon Sauvignon Blanc

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RRP:
$19.99
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$15.99 (You save $4.00)
Weight:
1.40 KGS
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Product Description

WOODSTOCK SEMILLON SAUVIGNON BLANC

Region McLaren Vale

Vintage: Current Vintage (Enquiries Welcome)


Aroma and palate The BVRC32 Semillon clone grown at Woodstock has once again delivered powerful tropical characters. Banana and passionfruit esters leap from the glass and continue to linger on the palate leaving a dry, crisp aftertaste. This combination of grapes and flavours will continue to mingle and evolve with 4- 6 years of cool cellaring giving far more dimensions and variables than if bottled as single varietals.
SERVING SUGGESTION Linguine pasta with Spencer Gulf king prawns, rocket and chilli or Coorong mulloway dumplings served with a wasabi leaf salad.

Winemakers Scott Collett & Ben Glaetzer

VARIETAL COMPOSITION 76.8% Semillon 23.2% Sauvignon Blanc

BACKGROUND
Planted in 1988 on rootstocks at Woodstock Estate, this Semillon clone BVRC32, was chosen for its ability to express tropical fruit aromas and flavours. Free draining sandy soils ensure we get the best flavours from this variety. A proportion of Sauvignon Blanc sourced from a cool vineyard site in Blewitt Springs is blended to help focus flavour intensity and texture.
WINEMAKING
The vintage conditions in 2013 in McLaren Vale, were optimal throughout the growing season allowing for excellent intensity and depth of flavour
for both our Semillon and Sauvignon Blanc grapes. The Semillon on the estate is crop thinned early in the growing season to concentrate tropical
characters. . In February the grapes are closely monitored and any sunburnt or bird pecked fruit removed hours before harvest . When these tropical flavours peak, and just before natural acid is degraded by summer heat, the grapes are machine harvested in the cool of the night to capture freshness. Sauvignon Blanc is processed separately and the two varieties are then blended to ensure a balanced structure and flavour
profile.

BOTTLING DATE
June 2013

Analysis
Alcohol 12%
PH 3.14
Acidity 6.8 g/l
Residual Sugar 0.5 g/


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