The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé

The wine is immediately appealing on the nose showing brightly fruited notes of lemon peel, white fleshy nectarine and grapefruit with a subtle touch of sweet basil leaves. It is juicy and vibrant on the palate with youthful fruit intensity together with crisp acidity, finishing long and mouth-watering.

"Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can."

Grape variety - 100% Semillon. Oak maturation - 11 months, 11% new and 89% 2-year-old French oak barriques. Aroma - Intense and complex with herbaceous notes of nettle, snowpea, lemongrass, thyme and lantana. Subtle and well balanced cedar oak intertwines with complex characters of lanolin, wax, citrus and dusty earth. Palate - Rich, full and textured, the palate shows a fine structure from use of skin contact. Intense flavours of dusty snowpea, nettle, thyme and fennel are beautifully layered with fresh lime and subtle hints of smoky lanolin that go on forever. A wine with great depth and potential that will gain even more complexity with time. Food matches - Fresh seafood, French Camembert, Stiffed figs with goats cheese and prosciutto. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2030. Viticulture - Fruit sourced to make this Semillon was grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in this premium block allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a warm year in Margaret River allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - The fruit was harvested early in the morning with 25% being crushed into 1 tonne fermenters for natural fermentation on skins for two weeks. The remainder was drained and pressed with the cloudy juice being sent to new and old barrels for natural fermentation. All barrels were lees stirred over 11 months before clarifying and blending of the best barrels. Storage and Bottling - The 2020 Jack out the Box Semillon was bottled in February 2021 to super premium reverse claret glass with a screwcap closure. This wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2030.

Located in the heart of Western Australia’s renowned Margaret River wine region, the Pierro locality, owned and managed by Dr Mike Peterkin, has a viticultural pedigree second to none. Besides making award-winning Chardonnay of distinctive character, Mike also produced the first Semillon Sauvignon Blanc blend in Australia. The Pierro reds are now among the very best in the region. Each parcel is hand-picked, chilled, hand-sorted and whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity, and the latter being picked for flavour and texture. Each batch is kept separate and inoculated with different yeasts depending on the variety and date picked. During this time a quarter of the wine is fermented in French oak barriques for 2-3 months for mouthfeel and texture. These different elements combine as a whole to provide an incredible amount of complexity to the final wine. The separate batches are then combined and left on fermentation lees for 3-4 months prior to bottling. A light dry wine, delicious when young but has the capacity and backbone to mature and develop in the bottle. Flavours of citrus, pear, green apple, melon and tropical fruit. Fresh, crisp and dry with both complexity and elegance. An ideal accompaniment to seafood and white meat dishes.

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Our philosophy has always been to give our wines time to age in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, is the reason Umamu wines have developed such a pleasant and sophisticated texture. 2008 is just glorious on its own or with food. It is all grown up and ready to go. This vintage is going down well with Umamu SBS fans, why not have a go?