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Voyager Estate in the Margaret River seem to have a mortgage on this style! An attractive herbal edge on the nose is supported by a lemony/minerally palate with terrific acid and length.

The Deep Woods Estate Hillside Semillon Sauvignon Blanc is a wine that can be enjoyed on release but will find further complexity over the next two to three years. The palate is clean and lively with tremendous depth of ripe stone-fruit and the aroma of nectarine, ripe citrus and white blossom.

Forester Estate Sauvignon Blanc has clean aromas with underlying richness and varietal fruit characters of lychee and passionfruit. There's a subtle hint of blackcurrant along with lime and well integrated cedar oak. There is a herbaceous thread through the wine of pea shell and nettle along with underlying wood smoke. On the palate, full and textured with a rich creamy texture. There is lychee, lemon thyme, nettle, roasted red capsicum and passionfruit along with balanced cedar oak and wood smoke.

Umamu Estate only releases their wines when theyve had time to develop in the bottle and this Sauvignon Blanc Semillon is drinking beautifully now. In the glass: Beautifully vibrant bright lemon with a still-youthful green tint. On the nose: Lifted mix of toast and honey development. On the palate: Rich and beautifully developed with a lovely warm core of buttered toast, preserved lemon and lemon curd in a terrifically textured, layered and complex wine. So remarkably fresh and complex.

A classically racy, punchy Margaret River SBS with exuberant fruit and freshness. The Semillon comes from 20 year old vines rooted in the North Block gravels and sees a small amount (13 per cent) of barrel fermentation. This component supplies some texture to complement the wine's crunchy lime, lemongrass, grapefruit and herbal notes.

An elegant palate with flavours of dried plum, forest fruits and mocha, with some savoury notes. Tight, fine tannins provide length and structure, to this wine that finishes with dark chocolate notes.

Pale straw colour with nettles, limes, guava and tropical fruits combine to produce a complex nose, which is enhanced with some butterscotch lees characters. The palate is vibrant and fresh with a lovely concentration of tropical and subtle tropical flavours. The wine finishes with persistence and a lingering attractive textural flavour.

Located in the heart of Western Australia’s renowned Margaret River wine region, the Pierro locality, owned and managed by Dr Mike Peterkin, has a viticultural pedigree second to none. Besides making award-winning Chardonnay of distinctive character, Mike also produced the first Semillon Sauvignon Blanc blend in Australia. The Pierro reds are now among the very best in the region. Each parcel is hand-picked, chilled, hand-sorted and whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity, and the latter being picked for flavour and texture. Each batch is kept separate and inoculated with different yeasts depending on the variety and date picked. During this time a quarter of the wine is fermented in French oak barriques for 2-3 months for mouthfeel and texture. These different elements combine as a whole to provide an incredible amount of complexity to the final wine. The separate batches are then combined and left on fermentation lees for 3-4 months prior to bottling. A light dry wine, delicious when young but has the capacity and backbone to mature and develop in the bottle. Flavours of citrus, pear, green apple, melon and tropical fruit. Fresh, crisp and dry with both complexity and elegance. An ideal accompaniment to seafood and white meat dishes.