Moonmilk – a white creamy substance found in caves. It is a form of flowstone, and is gooey and pasty when wet, with a texture like cream cheese. It is crumbly and powdery when dry. It has historically been used as a medicine.
Savagnin must be the most confused grape variety there is. With a rich history, and considered one of the founding varieties, it has suffered from nomenclature confusion with Sauvignon Blanc, name changes to traminer (a non-aromatic version of Gewurztraminer), and its presence in Australia through the misunderstanding that it was Albarinho. It does still have a spiritual home in the Jura, in the east of France, next to Switzerland, where it does make some very distinctive wines. This wine brings the family of confusion together, to give a wine of great flavour, texture, minerality, and freshness.
Appearance: white-gold, with pale green highlights. Aroma: aromas of custard apple, fejoa, lime zest and spices, are supported by musk, lychee and creamy notes. Palate: This panoply of flavours and aromas is continued on the palate, with great texture and length, and a beautifully fresh minerally finish. It is flavoursome, and still refreshing. An intriguing wine that asks you to give it some more thought. Food ideas: seared scallops, with a green salad, or just with good friends on a warm afternoon. Drink: Now and over the next 3 years.
Blend: 78% Savagnin, 13% Gewurztraminer, 9% Sauvignon Blanc.
95 points | Tony Keys; the Key Report.
The 2016 season: A warm Spring lead to a healthy start to the season. A few Spring storms damaged some of the early growth, but this is the norm in this region. Vine growth was generally strong, and the vines healthy with a moderate crop.
A very unusual rain event in mid January, lead to 75 – 100 mm of rain over 2 days. This got most growers a bit edgy, as it could lead to vine disease. The balance of the season was long and mild.
As it turned out, the rainfall in the middle of the driest part of the year was a boon to most vines, giving them a mid season boost. This has resulted in wines with remarkable intensity of flavour, and retention of good acid levels. Despite everyone being a bit edgy about the season, I have no doubt that it will be the 10th great consecutive vintage for Margaret River. We are spoiled.
Winemaking: The grapes were allowed to ripen to an extent where they express the full array of exotic flavours and spices. All grapes were hand harvested in early/mid March, and whole fruit pressed to retain texture. Fermentation was in old oak barrels. Following fermentation, the wines stayed in these barrels for a further 6 months, with occasional stirring to suspend the lees. The barrels were blended in September of the vintage year. The wine was minimally fined, filtered and bottled.