Alkoomi Semillon-Sauvignon Blanc 2018
Alkoomi (a name taken from a local aboriginal dialect meaning “a place we chose”) is a family owned and operated winery run by Sandy and Rod Hallett. Their fruit is 100% estate grown in the cool climate of Frankland River, a few hours drive southeast of Margaret River.
Sandy’s parents planted the first vines in 1971, producing wine five years later. The vineyard shares similar climatic conditions to those found in Bordeaux. The vineyard is located fifty miles inland from the Southern Ocean, resulting in good winter rains and dry ripening months. Summer days and evenings are cooled by fresh sea breezes, enabling ideal slow ripening of grapes.
All vines are pruned by hand and no herbicides or pesticides are in the vineyard. Any water used during production comes directly from rain collected in dams or tanks. From 2013, solar panels have been installed to minimize carbon footprint and increase energy efficiency.
Today, Sandy and Rod along with winemaker Andrew Cherry work in and oversee all facets of the vineyard and winery. Alkoomi is recognized for its elegant Cabernet, Shiraz and Cabernet blends, while their Riesling has helped establish the reputation of Frankland River as a premier Australian region for this varietal.
Quite remote and unequalled in beauty, the wine regions of Westerm Australia promise endless physical and climatic diversity. From the coolest, seaside vineyards to the hottest inland zones, Western Australia is the source of some of the country’s most sought after wines.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.