We had good winter rains then warm summer conditions which brought about an early harvest. We had a few hot-cool-hot-cool periods which made it a little trickier to decide when to pick, but Joch reckons he got it right in the end.
Delicacy in winemaking is the key to this wine, to maintain the lovely yet fragile characters from both varieties, and to ensure we don’t lose them between picking and getting the wine into bottle. Semillon is picked a little riper than the Sauvignon Blanc, but both varieties are made reductively, which means we do our utmost to protect the grapes and ferment from air so as not to lose character or flavour. We cold ferment the grapes in stainless steel (no oak used to make ‘Forget-me-not’ at all) and when ready, we bottle it immediately.
This is a classic dry white blend, and it works so well for a couple of reasons. The Semillon complements the Sauvignon Blanc nicely, bringing texture and a lovely lemony mouthfeel, and the SB brings the florals and a hint of passionfruit. The fact that we have been obsessed in Australia with single varietal wines for what seems such a long time is as good a reason as any to celebrate this delicious blend. Even though they are so far away from everyone, they can’t be all wrong in Western Australia, the home away from home of the SB/S blend, can they? ‘Forget-me-not’ is a great foil for seafood, stir fries, or mild creamy cheeses.
|Picking Date||SB picked 7th and 12th Feb 2013 and Semillon on the 14th February 2013|
|Total Acidity||6.93 g/L|
|Bottling Date||21st October 2013|
- Josh Raynolds in Tanzer's International Wine Cellar Issue 175 July/ August 2014 Best New Wines from Australia