2022 Wychwood Blanc

Enticing and alluring, this is a complete expression of the Sauvignon Blanc grape, drawing more from the beguiling wines of the upper Loire Valley than to one-dimensional new world expressions. A core of citrus fruits form the bouquet centerpiece, upon which passionfruit and blackcurrant add aromatic depth. Kaffir lime, chamomile flower and ginger peel support and round out a heady exotic nose. The citrus core carries through to the palate; a persistent lemony acid line provides the framework for more luscious tropical guava fruit. Pithy texture, derived from a portion of skin contact, builds palate weight, and draws out a long and succulent finish. The aromatics and freshness of this wine suit pairing with south-east Asian curries and salads, or as a standalone with briny green olives.

Vineyard

The fruit was sourced from the Little Wychwood vineyard, located in the Karridale sub-region of the Margaret River GI. Karridale is the coolest and cloudiest of the Margaret River sub-regions, with a longer growing season that yields fruit with enhanced varietal aromatics and abundant natural acidity. The vineyard is planted on a gentle slope with a westerly aspect, in a broad shallow valley formed by the headwaters of the McLeod Creek. Forest Grove soils ensure good drainage and to moderate vine vigour. The vines were farmed by Dayna and Bill, who made the tough decision in 2023 to pull the vines out to increase grazing pasture. This wine is thus a fitting testament to a finite expression of time and place.

Winemaking

Fruit was hand harvested on the 12th  of March at optimal physiological ripeness and moderate sugar levels, with the fruit then being chilled overnight. Around 70% of the fruit was gently whole bunch pressed, and the juice settled overnight. The cloudy juice was then racked to seasoned French oak barriques for wild fermentation. Primary fermentation was completed around 20 days later, after which the barrels were topped and stirred periodically, with sulphur being added after five weeks. The remaining 30% of the fruit was destemmed and gently crushed into an open fermenter. Upon the onset of wild fermentation, the must was gently plunged by hand several times a day. Primary fermentation was completed around 14 days later, after which the wine was drained and pressed off to a seasoned French oak hogshead. This portion was allowed to go through spontaneous malolactic fermentation, after which the wine was racked off heavy lees, returned to oak and sulphured. The two components were blended and bottled after nine months of maturation, without any fining or filtration. As a result, a light sediment remains in bottle.

Season

The lead-in to the 2022 vintage saw cool and wet conditions throughout spring in Margaret River, giving a sense of a prolonged winter. Consequently, early shoot growth and flowering was delayed. Late November saw a dramatic swing in conditions though, with warm and sunny conditions persisting throughout early summer. Good soil moisture, sunshine and low humidity kept the vines in excellent condition, and a spike in heat during February hastened ripening resulting in a somewhat compressed harvest. Overall, 2022 gave rise to excellent quality wines, especially from the cooler sites that benefited from a slightly longer hang-time.