Cookoothama Sauvignon Blanc Semillon

We make the Cookoothama Sauvignon Blanc Semillon using two parts. The Sauvignon Blanc grapes come from Margaret River in WA, where as the Semillon from the Riverina in regional New South Wales.

Harvested in the early hours of the morning, our parcels were destemmed and chilled to 5°C to maintain vibrancy and freshness. After overnight skin contact, the fruit was top loaded into a membrane press, ahead of inoculation with specific yeast strains that promote volatile thiols and polysaccharide production. Fermentation of the Sauvignon Blanc was undertaken at low temperatures, in stainless steel vats to maximize aromatic retention, whilst the Semillon was fermented in seasoned oak barrels to enhance mouth feel and texture. The parcels aged sur lie for a further 4 months, before racking, blending and bottling.

Winemakers Comments

Pale straw in appearance with a youthful green hue. Vibrant aromas of snow pea, passion fruit and lemon grass, that leads to a fresh and lively palate of guava,
kiwifruit and a lime zest 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.

Cookoothama Sauvignon Blanc Semillon

Cookoothama, “cook-a-tharma” is the Aboriginal word meaning ‘fertile land’. The hands on the label pay tribute to the pioneers who have lived and cultivated the land spread out along the banks of the Murrumbidgee River transforming it into the prosperous, fertile land it is today.

Choose your preference to purchase by the bottle or case:

From $16.95

Clear
Light bodied
Full bodied
Sauvignon Blanc & Semillon
Margaret River & Riverina
Seafood & Poultry dishes
March
12.5
10
Yes

Cookoothama Sauvignon Blanc Semillon

We make the Cookoothama Sauvignon Blanc Semillon using two parts. The Sauvignon Blanc grapes come from Margaret River in WA, where as the Semillon from the Riverina in regional New South Wales.

Harvested in the early hours of the morning, our parcels were destemmed and chilled to 5°C to maintain vibrancy and freshness. After overnight skin contact, the fruit was top loaded into a membrane press, ahead of inoculation with specific yeast strains that promote volatile thiols and polysaccharide production. Fermentation of the Sauvignon Blanc was undertaken at low temperatures, in stainless steel vats to maximize aromatic retention, whilst the Semillon was fermented in seasoned oak barrels to enhance mouth feel and texture. The parcels aged sur lie for a further 4 months, before racking, blending and bottling.

Winemakers Comments

Pale straw in appearance with a youthful green hue. Vibrant aromas of snow pea, passion fruit and lemon grass, that leads to a fresh and lively palate of guava,
kiwifruit and a lime zest 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.

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