Brilliant and very light typical of young Sauvignon Blanc. Pungent, fresh aromas that Sauvignon Blanc from Margaret River is renowned for aromas of gooseberry, lime zest and grass overlaid by freshly cut passionfruit. A juicy, succulent wine that fills the palate with flavour on entry with a long, zippy citric finish.

Margaret River is renowned for its stylish Sauvignon Blanc Semillons. This 2017 SBS is fresh and clean emanating from a multi star rated Halliday Winery. Enjoy. VARIETY 58% Sauvignon Blanc, 42% SemillonØ REGION Margaret RiverØ COLOUR Pale StrawØ AROMA Intense gooseberry and guava notes highlighted by fresh citrus overtonesØ PALATE Full, fresh, crisp palate, with well balanced acidity. Dominated by the tropical fruit flavours that linger on the palate with a zesty citrus finishØ WINEMAKING Fruit picked cold in the coolness of the night. Modern white wine making techniques were used with temperature control critical from the vineyard through to the winery. The fruit was destemmed and crushed then must chilled and pressed off the skins quickly. It was allowed to settle for 72 hours before being racked in a clarified state to a fermentation tank. Each variety was kept separately with the idea to maximise it s potential prior to blending. Blending took place to maximise the freshness and zestiness of the Sauvignon Blanc but to also allow the creaminess and texture of the Semillon to give the wine some back boneØ TYPICAL ANALYSIS 12.7% AlcoholØ FOOD MATCHING Seafood, chicken and pasta.

Wild Oats Western Australia Sauvignon Blanc displays succulent juicy tropical & citrus fruits in a refreshing, vibrant wine. Perfect for a beach picnic or seafood BBQ with friends.

The Honeybomb Semillon Sauvignon Blanc is a punchy and textural expression of a Margaret River SSB. It is very much in the Devil's Lair playground, experimenting with a small percentage of oak and lees work to add complexity whilst respecting varietal aromatics and purity. Defined by a mineral edge (quartz comes to mind) and muddled lime with a zesty line and salivating acidity layered with elements of starfruit and nashi pear like texture captured from a small barrel ferment component.Devil’s Lair senior winemaker Ben Miller’s enthusiasm for wine is extraordinary. Growing up in the Hunter Valley, he was encouraged to be adventurous, curious and hard working. It was playing rugby in many of the world’s winemaking regions, travelling and working through New Zealand, France, Spain, Portugal, US, Italy, Coonawarra, McLaren Vale and Margaret River that sparked a further love of wine. He’s now settled in Margaret River where he has the 'opportunity to work on the land and create something that speaks of its place'.

Grape variety - 100% Sauvignon Blanc Oak maturation - 56% of the wine spent 5 months in French Barriques. 11% in new oak and the balance in 1 and 4 year old oak. Colour - Pale straw-green. Aroma - Complex with underlying fruit punch. The wine opens with smokey lanolin, chalk, talcum powder and subtle cedar oak. There are ripe fruit characters of gooseberry, papaya, blackcurrant, lychee and roasted red capsicum. Palate - Rich with a creamy texture and balanced acidity providing good drive to the palate. There are ripe fruit flavours of lychee, papaya and gooseberry with cedar oak and a wood smoke complexity. The finish is firm with a long passionfruit finish. A complex Sauvignon Blanc made in a Fumé Blanc style. Food matches - Goats cheese salad with asparagus, scallops with pea puree. Peak drinking - Drink now to 2026. Viticulture - Handpicked fruit from the open lyre trellis “Home Block” vineyard went into this Sauvignon Blanc. The 2022 vintage was a warm year for white grapes in Margaret River allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - The fruit was harvested very early in the morning, then sent immediately to the winery for processing. 44% of the wine was fermented in stainless steel with a known yeast strain. The remaining wine was fermented in French barriques with 49% of the blend being fermented with wild yeast on medium to high solids. The final blend was put together in July 2022. Storage and Bottling - Bottled under screw cap into a premium burgundy bottle in August 2022. After elevating the Sauvignon Blanc to the ‘Premium’ status within the Forester range in 2009, we have further increased the structure and complexity of the wine through barrel fermentation, partial wild fermentation and storage on lees.

Grape variety - 99% Semillon, 1% Sauvignon Blanc. Colour - Pale straw-green. Aroma - Clean and ripe with lime, lychee, pineapple, candied lemon and snow pea. Palate - A rich and harmonious palate that is soft, silky and just a little sweet. There are fresh flavours oflime, honeydew melon and guava. The wine has a soft and sweet finish with lingering tropical fruit characters. Food matches - A range of light dining cuisine, an everyday wine for all occasions. Peak drinking - Drink

Grape variety - 100% Semillon. Oak maturation - 11 months, 11% new and 89% 2-year-old French oak barriques. Aroma - Intense and complex with herbaceous notes of nettle, snowpea, lemongrass, thyme and lantana. Subtle and well balanced cedar oak intertwines with complex characters of lanolin, wax, citrus and dusty earth. Palate - Rich, full and textured, the palate shows a fine structure from use of skin contact. Intense flavours of dusty snowpea, nettle, thyme and fennel are beautifully layered with fresh lime and subtle hints of smoky lanolin that go on forever. A wine with great depth and potential that will gain even more complexity with time. Food matches - Fresh seafood, French Camembert, Stiffed figs with goats cheese and prosciutto. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2030. Viticulture - Fruit sourced to make this Semillon was grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in this premium block allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a warm year in Margaret River allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - The fruit was harvested early in the morning with 25% being crushed into 1 tonne fermenters for natural fermentation on skins for two weeks. The remainder was drained and pressed with the cloudy juice being sent to new and old barrels for natural fermentation. All barrels were lees stirred over 11 months before clarifying and blending of the best barrels. Storage and Bottling - The 2020 Jack out the Box Semillon was bottled in February 2021 to super premium reverse claret glass with a screwcap closure. This wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2030.

Umamu create exquisite handcrafted wines from Margaret River. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Our philosophy has always been to give our wines time to develop in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, when the wine has had time to develop and balance up in the bottle with no screaming parts. This cane cut is produced from Sauvignon Blanc vines planted in 1987. Hand harvested on the 17th of April at 23 baume. Fruit cold crushed to press and cold settled before a 12 o C ferment in barrel. Aged on light lees for four months before bottling.