Barrel fermenting and maturing Sauvignon Blanc and Semillon in oak enhances the aromatic profile of the varieties, however just as importantly it adds an intrinsic layer of texture and mouthfeel which provides depth and intrigue.
Cleansing and fresh, flavoursome citrus fruit with edgy, mineral elements, and gentle oak in unison.
Trophy Best Dry White Blend- Royal Adelaide Wine Show 2016
Gold Medal- Royal Adelaide Wine Show 2016
Estate grown vines planted in 1998 in the spectacular hillside vineyard of the Ferguson Valley in the Geographe wine region provides the fruit for the Bookends, so named as the Forest Sauvignon Blanc and Semillon blocks metaphorically stand at each end of the vineyard.
Harvested cold, crushed and pressed, the juice is allowed to settle naturally prior to onset of Fermentation in barrels, 35% new french oak.
Temperature in oak is allowed to peak at 22 degrees celsius, and at ferment completion the resultant wine is matured in barrel for 2 months, prioir to an early bottling.