2026 Vinework Sauvignon Blanc Semillon

Colour:Pale straw with a youthful green hue.

Nose:The vibrant and expressive bouquet opens with aromas of passionfruit, guava and kaffir lime, layered with notes of lemongrass, fresh-cut herbs and citrus blossom. Subtle barrel fermentation and lees maturation contribute hints of lemon curd and spice, adding complexity without overshadowing the fruit.

Palate:The palate is bright, energetic and finely textured. Juicy tropical fruit flavours of passionfruit and green mango are complemented by grapefruit, lime zest and delicate citrus pith. Fresh, vibrant and unmistakably Margaret River, this is a modern SBS that combines purity, complexity and drinkability.

Varietal:Sauvignon Blanc (89%) Semillon (11%)

Vintage:2026

Region:Margaret River

Conditions:2026 will be remembered as an excellent Margaret River vintage. The growing season was influenced by strong winter and spring rainfall, leading to vigorous canopy growth. Vintage commenced earlier than average for whites, followed by a long, steady harvest extending into late April. A period of forecast rain during harvest prompted careful decisionmaking, with minimal impact ultimately observed. Despite the variable conditions, yields were consistent and fruit quality remained high, with wines showing good balance, freshness and varietal definition.d for early bloomers, but with good fruit-set for most varieties. There was a complete lack of Marri blossom leading up to and during harvest which meant that bird pressure was extreme! The cool, late start to the growing season delayed ripening on most varieties, however the very dry, mild summer which followed offered perfect ripening conditions allowing fruit to retain wonderful natural acidity. Fruit for this wine is predominantly estate grown on our Boodjidup and Lagan vineyards in the Wallcliffe subregion of Margaret River.

Alcohol:13.5%

Bottle Size:750ml

pH:3.10

Winemaking Notes:All fruit was pressed without any crushing, 78% was cold settled before racked juice was fermented at 15oC in stainless steel tanks using aromatic yeast strains to retain fresh varietal characteristics. The remaining 22% was transferred to new French barriques, wild fermented on full solids to bring complexity into the blend. All the different components were regularly lees stirred for 3 months, to add texture and mouth feel. The wine was then blended stabilised, filtered, and bottled without any fining.