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2018 Moonmilk – Savagnin, Viognier, Gewurztraminer, Sauvignon Blanc.

2018 Moonmilk – Savagnin, Viognier, Gewurztraminer, Sauvignon Blanc.

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. To this, we have added a dollop of Viognier to add some mid palate textures.

Blend: 63% Savagnin.16% Viognier, 11% Gewurztraminer, 10% Sauvignon Blanc.

Food ideas: seared scallops, with a green salad, or just with good friends on a warm afternoon

Drink: Now and over the next 5 years.

Technical Information

Growing Season

The 2018 season: The twelfth consecutive good season for Margaret River - an no, we are not getting sick of saying t5hat.. A moderately wet winter led into a typically mild Spring, and the rains dried up as summer began. Summer was warm with a few hot spikes, but ample water in the ground kept the vines in good condition. The ripening period of January and February was moderate, with little or no rain - perfect conditions for the vines.
Yields were moderate, and the grapes could be harvested when they were perfectly ripe. The resultant wines have fantastic intensity and purity.
2018 will go down as an all-time classic for Margaret River.

Wine Making

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 October of the vintage year. The wine was minimally fined, filtered and bottled.

Technical Analysis

  • Alcohol

  • Standard Drinks

  • pH

  • Acidity

    7.57 g/l
  • Residual Sugar

    <1.0 g

Cellaring Potential

5 years, but drinks really well now.

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