2020 Miles from Nowhere Sauvignon Blanc Semillon
The Collective Review
We live by a few tried and tested philosophies here at The Wine Collective. One is that you shouldn’t have to pay top dollar for good Sauvignon Blanc.
Perfect example? This Miles from Nowhere Sauvignon Blanc Semillon 2020 from Margaret River.
There’s heaps going on here; melons, tropical and stone fruits. It’s refreshing, zippy and clean. And it was awarded 91 points in The Halliday Wine Companion.
Typically grassy on the nose with a floral, talcy, ashy perimeter. The sauvignon blanc (60%) packs a tidy little punch, and the balance of semillon elevates the texture to almost chewy. With no oak or lees to speak of, this is pure and taught with a fine, salty acid line defining the finish. Pretty brilliant value for money here. Read more
Typically grassy on the nose with a floral, talcy, ashy perimeter. The sauvignon blanc (60%) packs a tidy little punch, and the balance of semillon elevates the texture to almost chewy. With no oak or lees to speak of, this is pure and taught with a fine, salty acid line defining the finish. Pretty brilliant value for money here.
Palish hue with a crisp, clean, grassy aroma with hints of lemongrass. The taste is frisky and crisply tart with bracing flavour and refreshing qualities. Lemon sherbet too, and a hint of grapefruit. Attractive fruit flavour here, intense, and it also has length.
Tropical sweet fruit, good acidity and length. Great value
- Producer: Miles from Nowhere
- Varietal: Sauvignon Blanc Semillon
- Region: Margaret River
- Alcohol: 12.5%
- Net volume: 750ml
- Vintage: 2020
- Cellar until 2023
Style GuideDry Sweet
This wine has a lovely balance of fruit, herbal and leafy notes. The nose exhibits uplifted tropical and stone fruit aromas with hints of fresh garden salad and dried herbs. The palate is vibrant and bright, with flavours of ripe passion fruit, gooseberry and lychee. These ripe fruit flavours are balanced with a refreshing lemon crisp acidity.
Harvested on cool autumn evenings in mid-March and processed individually. The grapes were crushed and lightly pressed under inert conditions as to avoid any extraction of harsh phenolics, and oxidation. Combinations of yeast strains were used to enhance the varietal characters and to produce fresh, fruity, clean wines. Temperature controlled fermentation in stainless steel with relatively cool ferments lasting an average of 14 days.
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