2023 Fearon Sauvignon Blanc

A richer and riper expression of Sauvignon Blanc, that probably takes more inspiration from the great expressions of Chardonnay. Ripe orchard fruit aromas of white peach and yellow nectarine form the aromatic basis, with tangerine and guava building to support. While quite primary in its youth, with time, honeyed beeswax, vanilla pod and gravel dust begin to emerge in glass. Creamy grapefruit builds on the palate atop a limey undercurrent, providing a harmony between richness and tension. Subtle French oak and riper skin tannins add further enveloping depth to this fuller bodied expression. The fuller, richer body and oak influence of this wine suit pairing with roasted chicken and oily white fish dishes, or as a standalone with a creamy white cheese and quince paste.

Vineyard

The fruit was sourced from the Devaleski vineyard, located in the Wilyabrup sub-region of Margaret River, Wilyabrup being the traditional heartland of wine-grape growing in Margaret River. Here, the myriad of broad valleys and plateaus receive abundant warmth and a moderating influence from the nearby Indian ocean, yielding fruit with ripe fruit flavours and physiological ripeness. The vineyard is planted on a plateau that slopes towards a winter creek line, with a slight westerly aspect. Soils are a mix of Forest Grove gravel-loam and Mungite sands, with mostly good drainage. The vines were farmed organically (certified) by Mick Devaleski.

Winemaking

Fruit was hand harvested on the 17th of February at good 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 23 days later, after which the barrels were topped and stirred periodically, with sulphur being added after several 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 18 days later, after which the wine was drained and pressed off to a seasoned French oak hogshead and was sulphured after several weeks. French oak inserts were added to one of the barrels to impart new oak character. The two components were blended and bottled after 11 months of maturation, without any fining or filtration. As a result, a light sediment remains in bottle.

Season

The lead-in to the 2023 vintage saw a cooler than average winter, ensuring good dormancy for grapevines and a later than average budburst in early spring. Whilst less than average rainfall presented little viticultural challenges early on, cooler temperatures saw slow shoot growth, leading to a delayed and extended flowering and fruit-set. Late November saw some decent rainfall, but from early December through summer warm, dry and sunny conditions prevailed providing perfect conditions for veraison and ripening. Close to harvest, there was significant bird pressure in vineyards due to the absence of Marri tree flowering, making netting and constant vigilance necessary. Overall, 2023 was another excellent year in Margaret River, typified by riper fruit flavours in the whites.