Cookoothama Sauvignon Blanc Semillon Winemaking
We make the Cookoothama Sauvignon Blanc Semillon using two parts. The Sauvignon Blanc grapes come from Victoria’s cool climate King Valley, where as the Semillon from Darlington Point in New South Wales. Our winemaking team, under the guidance of Chief Winemaker, Daren Owers, combine these flavours to perfection, which results in a fantastic wine.
Once we harvest the grapes, we then destem the parcels. We leave the parcels to chill to 5 degrees Celsius. After the juice receives 24 hour of skin contact, we then remove the membrane from the parcels. The juice is then clarified and inoculated with selective yeast cultures to promote the aromatics and mouthfeel of the wine. The fermentation for the Sauvignon Blanc grapes take place in temperature control vats, whereas the fermentation of the Semillon occurs in neutral oak barrels. The winemaking team do this to enhance mouth feel and texture. The parcels remain on gross yeast less for a further 4 months before racking and blending.
Cookoothama Sauvignon Blanc Semillon Winemaker's Comments
The wine is pale straw in appearance with a youthful green hue. It has vibrant aromas of lemongrass and lime over a fresh and lively, tropical fruit salad. This wine displays an intense and zesty palate of lemon and lime, passionfruit, as well as kiwifruit leading to a succulent, crisp finish.
WINE & FOOD MATCH
This wine lends itself perfectly to a variety of seafood and poultry dishes. Alternatively, it’s a great pre-dinner tipple.
Buy Bottle, Buy Case