2015 Elevage Sauvignon Blanc
The inspiration for our Sauvignon Blanc style came from a trip to Austria to attend a Sauvignon Blanc Conference in 2008. We have adapted the Austrian winemaking techniques to produce a wine with complexity, texture, length and softness on the palate.
The grapes are harvested when the sugar level is around 12 baume, and when the grape flavours are in the riper spectrum of white peach, pear and lemon, but still retain some gooseberry, guava and lemongrass flavours.
Our winemaking philosophy is to handle our white juices gently, with minimal additions and no fining. The juice is fermented in two portions, with 30% being fermented in new and one year old larger French oak barrels, and the balance fermenting in a stainless steel tank. After fermentation, the wine remains in the barrels and tank in contact with the yeast lees for 12 months to produce a textured, more complex wine with a creamier mouthfeel and a long lingering finish.
To assist this flavour development process, the yeast lees are mixed up into the wine every fortnight for the first 3 months, then monthly for the next 6 months. The barrel and tank portions are blended, then filtered in February prior to bottling.
Pale straw in colour with a fresh green hue. Aromas of white pear, guava, lemongrass and sweet lemon, mixed with subtle nutty, toasty flavours coming from the barrel fermentation and maturation on yeast lees. The palate is smooth and balanced, with lingering bright fruit flavours of pear and white nectarine.
The inspiration for making this style came about from a trip to Austria. Our approach to combine some barrel fermentation with an extended period of time maturing on yeast lees has produced a beautifully textured and intensely flavoured wine.
Vintage in the Margaret River region started late due to the mild and cool spring weather experienced all across the southern part of Western Australia. The cooler weather continued on into Summer and the milder temperatures during ripening helped to maintain the fresh, floral and fruity aromas in the earlier white varieties. Sauvignon Blancs from 2017 are quite stunning in their liveliness and intensity of flavours.
The grapes are Estate grown in our Whicher Ridge Vineyard, nestled in a hidden valley in the Whicher Range with Margaret River to the west and the seaside town of Busselton to the north.
Our vineyard is in the Geographe Wine Region and is on the same latitude as the Juniper Estate and Vasse Felix vineyards which are located 20kms to the west in the Margaret River Wine Region. Our vineyard is at an elevation of 170 metres above sea level. The vines are planted in ancient gravelly ironstone hillside plantings, and the cool winds at night coming off the Southern Ocean during summer, give rise to wines of intensity and finesse.
95 Points 2020 Halliday Australian Wine Companion
Lavender, rosemary, dill, coriander, spinach, parsley, lemongrass, chard/silverbeet, dill, green olives, lemon, green peppers, caper berry, sage, lemon thyme, elderflower, pear , white peach
$30.00 every 6 months
2015 Elevation Cabernet
Our cabernet sauvignon vines were grown by Neil from cuttings sourced from a friends’ cabernet block in the planted in the 1970’s in the Margaret River wine region. Our Elevation cabernet vines have a very fine pedigree!
2015 Henry Road Chardonnay
Being in the Margaret River region, winemakers here are passionate about Chardonnay and we’re no exception. Our Chardonnay may have been fermented and matured in oak barrels for 11 months, but it’s vibrantly fresh and flavoursome, with an amazingly soft and velvety texture.
A blanc de blanc sparkling made from chardonnay. The secondary ferment occurs in the bottle, which is when the magic happens and those glorious fine beads of bubbles are created. Whitetail is named after the endangered Whitetail Black Cockatoos who regularly visit our farm.