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.
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.
Fresh aromatics of cut lime and gooseberry, preserved lemon and fresh thyme.
Cleansing textural components of oak and lees maturation with flavoursome citrus fruit and edgy mineral elements.
Soil is typically a deep layer of ironstone gravelly loam over red and yellow friable clay with slight westerly aspects at elevations of 220 to 250m above sea level.
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.
A cold and wet Spring in 2016 shaped a milder vintage in 2017, which was further interrupted by February and March rains.
The resulting conditions led to a lengthy ripening period, and a 2-3 week delay to start of vintage.
Lower temperatures at ripening are beneficial to retain freshness and elegance, and wines of lower alcohol and crisp acidity.