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Grape variety - 100% Sauvignon Blanc. Oak maturation - None. Colour - Pale straw-green. Aroma - Pungent Sauvignon Blanc characters of lychee, goosebery, passionfruit and lime along with roasted red capsicum and cut grass. Palate - Full and textured with balanced acidity. There are fruit characters of lychee, goosebery and lime with freshly cut grass. A light and fruit driven wine with great drinkability. Food matches - A range of light dining cuisine, an everyday wine for all occasions. Peak drinking - Drink now. Viticulture - Fruit is sourced from neighbouring properties in the northern Yallingup sub-region of Margaret River. Direct input from Forester’s viticulturist ensures well balanced canopies and crops are grown for the ripe style desired. The 2022 vintage was a mild year for white grapes in Margaret River, allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - Modern white winemaking techniques are employed in the production of the Lifestyle Sauvignon Blanc, with temperature control considered critical from the moment the fruit reaches the winery. The fruit is destemmed and crushed, then must chilled and pressed off skins in a very short space of time. The clarified juice is then racked to a fermentation tank. A range of specially selected yeasts are employed on different parcels of fruit and the resulting dry tanks of wine are carefully blended to maintain the Forester Style. Storage and Bottling - Bottled under screwcap into a burgundy bottle.

Presenting with a pale, straw colour this wine fills your senses with fresh citrus blossom on the nose followed by crisp and delicate notes of lemon, passion fruit and peach with a hint of minerality and subtle notes of fresh, cut grass on the palate. Enjoy this wine now – it pairs well with your favourite seafood.

The wine exhibits a nose with lifted aromas of passion fruit, guava and exciting tropical fruits. The palate is fine with a lovely, nervy acidity and an effortlessly long and dry finish. This single vineyard Sauvignon Blanc was fermented cool and matured over three months on lees to build complexity and palate length.

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.

All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate. Grapes are harvested by hand on fruit and flower days according to the astrological calendar. The wines have no additions of yeast, acid or malolactic culture, and are in this sense natural wines which express the place and land on which they are grown, the vintage and the people.

As in previous years, the Orenji is equal parts Semillon and Sauvignon Blanc sourced from Yungarra vineyard and a site in Rosa Glen. Both vineyards are organically managed. The fruit is hand-harvested in the cool of the morning, and ferments on skins in open fermenters for two weeks. After another eight weeks in a cement egg, the wine is pressed to barrel and egg. It undergoes full malolactic conversion before being bottled with minimal sulphur. No fining, no filtration.