Mystic Spring Semillon Sauvignon Blanc 2026
Vibrant and expressive on the nose, with lemongrass and bergamot leading before lifted floral notes and mineral freshness take hold. Passionfruit pulp and ripe nectarine add generosity and depth, with sweet herbs providing a delicate savoury thread throughout.
Tasting Notes
COLOUR
Pale lemon with bright, clear highlights
NOSE
Vibrant and expressive on the nose, with lemongrass and bergamot leading before lifted floral notes and mineral freshness take hold. Passionfruit pulp and ripe nectarine add generosity and depth, with sweet herbs providing a delicate savoury thread throughout.
PALATE
Juicy and salivating on the palate, with fleshy acidity giving the wine lovely shape and drive. Nashi pear and passionfruit carry through from the nose, underpinned by a fine talc texture and bright lemon zest. Beautifully balanced, with long, intense flavour that lingers well on the finish.
Winemaking
Semillon sourced from Wills Domain blocks 1 and 2; Sauvignon Blanc from Hamelin Bay and Wylco vineyards, Karridale. Machine harvested at night to retain fresh, vibrant aromatics. Ripeness ranged from 11.7-12.4 °Be, 3.12-3.43 pH and 6.2-8.7 g/L acid. Each batch was crushed, must chilled and pressed to tank under CO2 and SO2 cover, floated and fermented separately in stainless steel using aromatic yeast strains at 14-16°C. A small portion of Semillon was wild fermented in new French oak. Batches were PVPP fined, blended with chardonnay pressings, then stabilised, filtered and bottled late April.
Food Pairing
Mussels steamed in white wine with shallots, garlic, butter and fresh herbs with crusty sourdough; a Keralan-style coconut fish curry with steamed basmati; or a Moroccan chermoula-marinated roasted cauliflower with preserved lemon, herbed couscous and toasted almonds.