ssb / sbs b l e n d s
structure, with the first impression of a bright, fruit-driven style with all the background layers and nuisances from barrel ferment and the Semillon sitting just below the surface. “This allows the wine to become a journey of discovery as you taste more,” McDonald says. When looking back over the past two to three years, McDonald considers that the SSB and SBS wines are less serious as they continue to compete and battle with NZ Sauvignon Blanc. The style has lost significant market presence, be it the fruit-driven or more complex styles. The market still struggles to appreciate the ageing potential of these wines when made with premium quality grapes such as those from Margaret River, with the addition of winemaking steps such as barrel fermentation. McDonald concludes that her personal preference in an SBS or SSB wine is that the “Sauvignon Blanc is dominant and 100% barrel fermented with some natural yeast fermentations. I like to see barrel maturation on lees for about 12 months, mostly in old oak and aged for a few years in bottle before release. This style is complex, yet still fresh and vibrant. It also has the ability to age, and is perhaps a little confronting for some palates”.
V2 8N 5
Luke Jolliffe, Senior Winemaker, Stella Bella Wines, Margaret River WA, and Stuart Pym, Consultant Stella Bella makes three blends across different market segments. The entry level wine is the Skuttlebutt Sauvignon Blanc Semillon, Stella Bella Semillon Sauvignon Blanc, and at the top is the single vineyard Suckfizzle Sauvignon Blanc Semillon. Sauvignon Blanc is sourced from
wi n em a ki n g
south of Margaret River, as Stella Bella winemakers believe they get brighter and more pristine fruit flavours, and less of the cooked tropicals. Some Semillon is from central Margaret River, to add some of the riper citrus notes and palate weight. Senior winemaker Luke Jolliffe says, “The blend proportions vary from year to year, but generally for the Skuttlebutt it’s 65% Sauvignon Blanc, 35% Semillon; Stella Bella, 60% Semillon, 40%
Luke Jolliffe (left), senior winemaker for Stella Bella, with Stuart Pym, consultant.
W i n e & V i t i cultur e Jo ur n a l SEPTEMBER/O C TO BER 2013
www.wine biz. com . au
35