The Margaret River's salubrious maritime climate of mild, wet winters and warm, even summers, produces Sauvignon Blanc more tropical in style than the grassy herbaceous characters of cooler districts. Margaret River Semillon is generally noted for its thistle/ vegetative qualities, and for the weight and structure it carries. Fruit sourced from Jindong, Wilyabrup, Yallingup and Rosa Brook has provided richer, weightier, more powerful flavours in the final wine, whilst a small proportion of fruit from cooler climes to the south contributes aromaticness

Evans & Tate were at the forefront of the Margaret River's rise to international recognition as one of the world's great winegrowing regions. The archetypal Margaret River Semillon/ Sauvignon blend is a genre unto itself and has consistently merited high critical acclaim and accolades internationally from peers and public alike. The fruit is harvested from vineyards at the southern end of Margaret River throughout the cool of the night to retain freshness. Grapes are cold soaked in the press for several hours to extract the intense flavours from skins. A small parcel of Semillon is barrel fermented in French oak to add complexity. The finished wine is lightly fined prior to filtration and bottling.
 
Very pale straw with a vibrant green hue. Stunning, lifted grassy and lime zest aromas combined perfectly with the fresh herbal gooseberry notes of the Semillon. Limited use of French oak has added integrated delicate spicy, mineral notes. The palate is juicy and fresh, with subtle layers of complex lemon and lime sorbet, crisp snow pea and fresh gooseberry fruit flavours. These combine beautifully with a touch of minerality and a long, dry finish. Enjoy this quenching and classicaly dry white with a fresh baked goat cheese tart