2018 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 2018 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.
Lavender, rosemary, dill, coriander, spinach, parsley, lemongrass, chard/silverbeet, dill, green olives, lemon, green peppers, caper berry, sage, lemon thyme, elderflower, pear , white peach
2019 The Jetty Cabernet Shiraz
This wine is a blend of 65% cabernet sauvignon and 35% shiraz. The Geographe Wine Region consistently produces intensely flavoured cabernet sauvignon and shiraz that’s perfect for making a soft, fruity, textured wine .
2016 Long Road Shiraz
After making truly wonderful shiraz wines in the Barossa Valley, some of the most interesting and complex shiraz wines that we were tasting in Western Australia were from the Frankland River sub-region of the Great Southern wine region. So, naturally, we had to make one!
2016 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!