Stella Bella, Semillon, Sauvignon Blanc, Margaret River, Australia, 2023

Producer Profile

This boutique winery in the heart of Margaret River creates idiosyncratic named ranges like Suckfizzle in a low interventionist and organic way keeping their approach as simple as possible to allow their cherished vineyards to show their quality.

It is not merely in the names where these wines are memorable, as once you have tasted them you will see why Luke Jolliffe, the winemaker, continues to receive recognition and awards from around the world for wines that have that wonderful Margaret River restraint and elegance, but are bound together with a fruit purity that makes them delectable.

Viticulture

Several vineyard sites are included in the making of this blended wine. All the Sauvignon Blanc sites are located in the southern part of the region in order to capture strong varietal intensity and high natural acidity. The majority of fruit providing the backbone of the wine comes from the Luminosa and Forest Grove Vineyards, including the Semillon. It is important to indulge Semillon with soils of high natural moisture retention to ensure ripeness.

Winemaking

Semillon was fermented in tank and 30% of the Sauvignon Blanc in old oak, stirred once and then blended to tank, to create more complex flavours and to build palate texture.

Oak Ageing

Time: 3 Months
Type: Fermentation only
% wine oaked: 30
% new oak: None

Tasting Note

This quintessential Margaret River blend provides perfect harmony between the two varietals. Sauvignon Blanc partially barrel fermented providing punchy perfume and Semillon delivering plush palate texture. Pale straw with green hues and a charming combination of aromas of citrus blossom, lemon, lime and nashi pear, complemented by freshly picked tea leaf and jasmine.Instantly pleasing with lovely weight and texture. Lemon, lime and citrus flavours follow through on the palate with refreshing natural acidity, finishing crisp with a hint of musk.

Food Matching

Particularly complements barbecued prawns but the quintessential pairing is freshly caught and pan fried King George Whiting.