Score 94/100

Tasting Notes

I have had a passion for barrel fermented Sauvignon Blanc since 1985 and this wine is the culmination of years of experience with the style. My intention with this wine is to craft Sancerre style Sauvignon Blanc within a Pemberton context. The wine region of Pemberton and the Sauvignon Blanc variety were made for each other and grown by Vigneron David Rado, the variety is at its very best for this wine style.

Vintage Conditions

In 2012 we experienced a mild to wet spring, followed by a warmish dry summer. Ideal ripening conditions with even day temperatures produced healthy canopies carrying medium yields. This vintage provided intense fruit flavours showing bright gooseberry, passionfruit and nettles.

Vineyard

Planted in 1988 in the Eastbrook area of Pemberton, the vineyard was planted on deep karri loams. The vines are cane pruned and grown using minimal chemicals. The fruit is hand harvested and moved only a short distance to the winery

Winemaking Notes

Grapes were hand-picked at dawn and whole bunch pressed. I sent the unsettled juice direct to barrel with the barrel selection being paramount. Wild yeast from the 162 year old cellar was allowed to initiate primary fermentation followed by malo-lactic fermentation of a small proportion of barrels. After minimal handling and 7 months in oak on its yeast lees, the wine was bottled in September 2011.

Technical Analysis

Variety: Sauvignon Blanc
PH: 3.25  TA: 7.08  ALC: 12.9
Oak: New and second year Hungarian and Russian
Maturation: 7 months
Production: Approximately 350 cases per annum
Distribution: Private Buyers, Fine Dining Restaurants, Premium Wine Outlets

Reviews

James Halliday Wine Companion 2016 Edition
Published on August 20, 2015

Robert Bowen Pemberton Sauvignon Blanc

Rating: 90
Drink By: 2016
Alcohol: 12.5%

Hand-picked, whole bunch-pressed direct to barrel for wild fermentation in new and used Hungarian and Russian oak, 7 months maturation with partial mlf, 350 dozen made. A richly textured (and structured) sauvignon blanc with yellow fruits and a citrus twang on the finish.

The West Australian Wine Guide 2015
Published on January 01, 2015

Robert Bowen Sauvignon Blanc 2012 (RRP $35)

Score 94/100

Might be a slightly confronting style for some, but give yourself time to get into it and think about what you are drinking. It will surprise. Fermented in oak with seven months on yeast lees. Wild yeast use and some malolactic fermentation have contributed to the textural feel. Has a slightly flinty aroma with a palate that is rich and lavish.