Invitational Protea Sauvignon Blanc 2022
YELLOW DAFFODIL • GOOSEBERRY • MANCHEGO RIND
Made from fruit grown in Yallingup just north of Margaret River. The region is characterised by cool maritime conditions, which are a result of the complex interplay of warm Indian Ocean and cool Southern Ocean currents, allowing for full ripeness of fruit displaying finely balanced acidity. This tiny parcel was barrel fermented at a cool temperature and aged on lees. Bright and juicy yet with a creamy complexity, this flinty wine is a textural delight. 750 ml.
Appearance: light brilliant hay
Aroma: complex, lemon citrus, preserved lemon peel, washed rind cheese, lanolin (sheep wool), mineral flint, lime pith, cheese curd, gun flint, daffodil, lucerne hay, beeswax
Palate: bright lemon, lime curd; savoury, rich, waxy texture, excellent width and weight; good richness and roundness; talcum texture framing the fruit; bee pollen
Cool wet winter with a very high rainfall followed by a warm to hot and dry summer. The vines grew quickly developing excellent canopies. Delayed bud burst which affected flowering and gave lower yields. Whites and rosé had very complex aromatics and flavours with bright acidities. This was a cool vintage which allowed slow development of complex characters and beautiful acidities within the grapes.
Select machine picked grapes were brought in at the coolest part of the evening then whole bunch pressed in a tank press. A champagne style press cycle was used with minimal rotations to minimise colour and phenolic/tannin pick up. Cool fermented at 15-23C in seasoned French oak barrels for three weeks with selected yeast (QA23) for aromatic whites; aged on lees (grape and yeast solids) for four months; and bottled in August. This was a year of balance and finesse with ample plushness and generosity, resulting in wines that are finely balanced and have very good aging potential. 96 cases made.
- Vintage 2022
- Alcohol 11.5%
- Vineyard Protea Vineyard
- Varietal Sauvignon Blanc
- Bottling date February 2023
- Region Margaret River, Western Australia
- Sub-region Yallingup
- Residual sugar 0.09 g/l
- pH 3.27
- Acidity 7.6 g/l