2019 DJL Sauvignon Blanc Semillon


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A crisp, clean and refreshing wine with wonderful clarity of zesty citrus, lemon sorbet and tropical fruits with just a hint of spice. A focused, fine boned, drink now style, best enjoyed while bright and young.

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Sauvignon Blanc (73%) Semillon (27%)
Margaret River
The growing season began with a late budburst after a relatively cold Winter with reasonable rainfall. The cool Spring which followed resulted in some uneven flowering and fruit set, and generally lower than average yields. We experienced a significant and unusual rain event mid January which was timely due to the later season. This was followed by some fine, mild weather to get vintage underway. There was a complete lack of Marri blossom leading up to and during harvest which meant that bird pressure was extreme. Bird-netting absolutely vital this season. The cooler ripening conditions did result in amazing flavour intensity and acid retention in the whites (Chardonnay in particular). There was a minor rain event coupled with high humidity mid-March which presented some challenges requiring careful fruit selection, although this gave way to some beautiful weather right through til late April. In summary 2019 was a variable season, however ‘pressure makes diamonds’ as they say and the highlights of the 2019 vintage reflect this quote perfectly. All the fruit for the 2019 DJL Sauvignon Blanc Semillon was estate grown on our Boodjidup and Lagan vineyards in the Wallcliffe subregion of Margaret River.

Tasting Notes

Brilliant, pale straw with a slight green tinge
The vibrant bouquet displays lemon-thyme, quince and passionfruit with dried herbs and the subtle influence of oak lingering in the background
Medium bodied with wonderful clarity; zesty citrus and crunchy tropical fruits combine with hints of lemon sorbet and spice. A focused wine, fine boned and tacy in structure with a crisp, clean, refreshing dry finish.
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The Semillon component (16%) of the blend was crushed, destemmed and chilled before a very gentle pressing, with only free-run juice used. The settled, clean juice was then fermented at 15°C in tank using an aromatic yeast strain. The Sauvignon Blanc component of the blend was whole bunch / berry pressed with the cloudy free-run juice then naturally fermented in French oak using wild yeasts. All of these predominantly old barrels (new barriques account for 20% of the final blend) were lees stirred regularly for two months adding complexity and texture to the wine before blending with the crisp, clean, tank fermented Semillon.

Professional Reviews

Gold Medal
Takes on the power, hitting on where others fall by the wayside. The flavours are conventional enough, but their density is in a league of its own. Apple, herbs, citrus and tropical fruits are all there in abundance. Partial barrel ferment is the key to its complexity and texture