2022 Circa 77 Sauvignon Blanc Semillon


38 in stock


An easy drinking ‘classic’ Margaret River wine style with wonderful purity – crunchy, fruit driven, lip-smacking dry with crisp acidity, subtle texture from the barrel ferment component yet with and a clean refreshing finish.

More Information
Navigate To
  • Viticulture
  • Tasting Notes
  • Winemaking
  • Related Wines
  • Delivery Information


61% Sauvignon Blanc 39% Semillon
Margaret River
After a long, and relatively cold and wet winter budburst was later than usual, and about a week or two later than last season. There was still some wet, windy spring weather which affected fruit set. Despite the late start to the season, the fantastic WA summer allowed the growing season to catch up with warm, fine weather and a few of very hot periods. Marri trees had a bumper year for blossom, which always bodes well, distracting birds from away from the fruit (at least for the first half of the season while the blossom lasted). There was no significant weather pressure experienced at all early in the vintage, in fact the warm weather meant that the whites were harvested at a frenetic pace in order to preserve natural acidity. Yields were relatively low however the fruit quality was excellent with great flavour intensity. In summary 2022 will be remembered as an outstanding vintage in Margaret River. All of the fruit for this wine is estate grown on our Boodjidup and Lagan vineyards in the Wallcliffe subregion of Margaret River.

Tasting Notes

Pale straw with slight green tinge.
The vibrant bouquet exhibits passionfruit and fresh lime characters, with and hints of dried herbs and floral notes in the background.
Medium bodied, the zesty palate offers freshly squeezed citrus flavours combined with tropical fruits and a touch of quince. An easy drinking ‘Classic’ Margaret River wine style with wonderful purity – crunchy, fruit driven, lip-smacking dry with crisp acidity and a clean refreshing finish.
A ‘drink now’ style - best consumed while bright and youthful.


The majority of fruit for this blend was crushed, destemmed and chilled before pressing. The settled, clean juice was then fermented at 15oC in stainless steel tanks using aromatic yeast strains to retain fresh varietal characteristics. However, 10% (all Sauvignon Blanc) was whole berry pressed and the cloudy juice was barrel fermented to add subtle texture and complexity into the blend. The final components are then selected and assembled prior to stabilisation and bottling.