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Things that W.A does well:
– Sunsets over the ocean.
– Digging stuff out of the ground.
– Groping sand.
– Embracing flawed footballers.
– Breeding tycoons.
– Blending semillon and sauvignon blanc.
Of all these winning attributes it's probably best we keep out opinions to the one that sits in our field of expertise. Let's focus on wine.
Most of you would know by know that Indis is a second label from star W.A winery Forrest Hill. We've offered a couple of their reds over recent months and they've flown out the door faster than a work experience kid who's stolen the stapler.
We expect this will go even faster.
This is the classic W.A white blend of semillon and sauvignon blanc, a riot of vibrant citrus and salad leaf aromas, shot through with tendrils of lively natural acidity and finishing cleaner and crisper than hospital sheets.
Normally this sells for $16.99 a bottle, and damn good drinking at that price it is too. But for a short time we're offering it a less than half that, just $90 a case plus delivery.
And that's got to be the best deal out of the West since Kerry Packer bought Channel 9 back from Alan Bond for less than half the price at which he sold it to him.
- Ultra Smart little 2nd Wine of Forest Hill going for a song!
- SSb one of the fastest growing White categories – awesome little quaffer
- Just $90 for a case of Great SSB from Western Australia
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| Regions |
Western Australia |
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| Winemaker |
Clémence Haselgrove |
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| Varieties |
Sauvignon Blanc Semillon |
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| Foods |
BBQ scallops with a fresh rocket, roasted pine nuts and parmesan salad |
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| Colour |
Brilliant light straw. |
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| Nose |
Lifted aromas of white nectarine, guava fruit and pear with fresh hints of |
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| Palate |
Premium fruit for this wine was sourced from the cool-climate regions of
Pemberton and Mount Barker. Vibrant and fresh, the Semillon Sauvignon Blanc has lifted aromas of citrus, gooseberry and stonefruit. The palate is delicately textured with intense purity that is carried into a long lingering finish. |
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| Highlights |
A very well balanced, typically ‘cool climate’ season. Evenly distributed rain events early on in the season (October) assisting the dry grown vines, very good fl owering conditions in October, cool to mild temperatures through to January, and a dry February. Both Sauvignon Blanc and Semillon, were harvested within the ‘normal’ date range, early March, displaying excellent acid balance and very good skin maturation. All fruit was harvested in pristine condition. |
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| Winery Information |
Both varietals were in sound condition at harvest and part of the
winemaking process was to preserve the fragile fl avours and aromas of these two varieties. Fruit was harvested during the cool nights of vintage to keep the fruit in good condition and retain these fl avours and aromas. Some parcels had up to 10 hours skin contact to allow delicate extraction of skins fl avours. Fermented in stainless steel, the juice was kept between 13-16 0C to force the yeast to ferment slowly. Three different yeast strains were utilised as the fl avours and mouth feel they create are different and favourable for these varietals. Micro-oxygenation was induced half way
through fermentation to help the yeast produce clean vibrant fl avours. Post
fermentation, the wine was racked off lees to preserve its clean and crisp
characteristics, and prepared for blending and bottling. |
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