Forget-me-not Sauvignon Blanc Semillon bottle image
Forget-me-not Sauvignon Blanc Semillon bottle image

Forget-me-not Sauvignon Blanc Semillon 2013

Tasting Notes

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.

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.

  • Josh Raynolds in Tanzer's International Wine Cellar Issue 175 July/ August 2014 Best New Wines from Australia

    Pale gold.  Spicy, focused aromas of fresh citrus and orchard fruits, with a deeper nectarine quality emerging with aeration.  Fleshy orange and pear flavors become firmer with air, picking up a hint of chalky minerals that provides focus and cut.  Finishes with good clarity and bite, leaving a subtle floral note behind. 89

Technical Details

Picking Date: SB picked 7th and 12th Feb 2013 and Semillon on the 14th February 2013

pH: 3.03

Total Acidity: 6.93 g/L

Alc/Vol: 13.0%

Bottling Date: 21st October 2013