Willoughby Park Semillon Sauvignon Blanc 2010
Made from 60% Manjimup Semillon and 40% Denmark Sauvignon. 30% of the Semillon was fermented in barrel, which shows in the wine, binding it all together.
Aromatically, it’s restrained. There is no aggressive pungency that can ruin Sauvignon and Semillon based wines. If anything, there’s a delicate minerality showing (quartz?). You get a glimpse of what’s to happen on the palate – freshly cut green capsicum and lemon/lime soda. Oak treatment gives a slinky mouthfeel, contrasting with the wine’s intense flavour delivery. No shortage of acidity, but it doesn’t jab you in the cheeks either. There’s a firm handshake between grassy, capsicum characters and the mellow, woody depth of oak.
It’s all about power that’s been moulded into a smooth-edged shape, and at the same time, a refreshing drink in a familiar style. Extremely clever. The winery suggests a pairing with gazpacho, and I can’t think of a better match. Great to see such a wonderful SSB coming from outside Margaret River.
Excellent.
Closure: Screwcap
Source: Retail
Price: $24
