Flametree ‘SRS Karridale’ Sauvignon Blanc 2017

94 points”

“A fine wine that embodies the Aristotelean ideal of sass and sophistication across impeccably ripe fruit, an attractive lick of oak, judicious lees handling for textural detail and flavours that run the gamut of herbal, tropical and stone fruits, all careening effortlessly along a rail of bright acidity infused with mineral crunch.”
Ned Goodwin MW, Halliday Wine Companion 2019

 

The Sub Regional Series (SRS) represents the very best varietal wines under the Flametree label, these wines will only be made in the best vintages, volumes will be small and availability very limited.  The aim with the Flametree Sub Regional Series is to showcase distinctive wine styles from vineyards renowned for growing ultra premium fruit.  They’ve chosen to lead with Margaret River’s strongest varieties, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc.

 

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Tasting Notes

Tasting notes – download pdf

 

VINEYARDS

The fruit for the 2017 SRS Sauvignon Blanc comes from one of the most southern vineyards in the Margaret River region, Ben MacDonald’s Karridale Vineyard. Karridale is the most southern Sub Region in Margaret River and has a history of making punchy Sauvignon Blanc with great aromatics and lovely fresh citrus and stonefruit flavours.

2017 VINTAGE

2017 was a cooler and later vintage than the previous 10 years; a year of elegant, perhaps even slightly lighter bodied wines, though ripe in flavour, vibrant and very perfumed. Higher than average yields in combination with a cooler season contributed to delayed ripening of the fruit and good acid retention. With the cooler weather, canopy management and fruit thinning was imperative in delivering clean fruit of a high quality. Sauvignon Blanc is normally an early ripening variety, we harvested the 2017 fruit mid March.

WINEMAKING

Machine harvested fruit was chilled and then loaded into the press. The press was rotated a few times and then drained, a processes called ‘heart drain’. This is the first 150-200 litres per tonne of juice that is extracted from the drain and first pressing. This juice has the most flavour and the lowest phenolic pick up, a requirement for this style of wine. Light pressing produces nicely turbid (grape solids) juice levels, perfect for wild ferments and the complexity we’re looking for in this wine. Half the juice is fermented in stainless steel barrels with VL3 yeast, the other half is wild fermented in small and large format, new and old French oak.

TASTING NOTES

The 2017 S.R.S. Sauvignon Blanc has a lifted varietal nose with white flowers, pink grapefruit, and wild jalapeno jumping from the glass. The palate shows hints of oyster shell and other savoury elements from the wild ferment with grape solids. The style is deliberately savoury, concentrating more on texture and complexity rather than sheer fruit power. An interesting wine that very much reflects the vintage and variety, it will be great to drink with spicy or Mexican food. The wine will really blossom over the next 6 months and then drink beautifully for 3-5 years.

 

Reviews & Awards

94 points”

“A fine wine that embodies the Aristotelean ideal of sass and sophistication across impeccably ripe fruit, an attractive lick of oak, judicious lees handling for textural detail and flavours that run the gamut of herbal, tropical and stone fruits, all careening effortlessly along a rail of bright acidity infused with mineral crunch.”
Ned Goodwin MW, Halliday Wine Companion 2019

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