Bellarmine Wines

2019 Sauvignon Blanc

Region:Pemberton, Western Australia
Drink Until:2021
Variety:Sauvignon Blanc
Suitable Foods:Seafood (oysters, barramundi, snapper), Cheese (goat's cheese, brie), Roast chicken, Vegetable Tart
Colour:Palest straw
Nose:Lifted gooseberry, some passionfruit and subtle grassiness.
Palate:Citrus and some lychee flavours with a subtle creamy texture achieved through batonage. Minerality and lively acidity giving a crisp clean finish.
Style:Crisp, dry, elegant and aromatic white wine.


2016 vintage:

90 Points - James Halliday, Wine Companion.

2015 vintage:

Silver Medal at the RSM Bird Cameron Timbertowns Regional Wine Show. 

2012 vintage:

94 points - James Halliday

2011 vintage

94 points - James Halliday

2010 vintage:

Gold Medal, 2011 Rotary RSM Bird Cameron Timbertowns wine show.

2009 vintage:

91 points - James Halliday

2008 vintage:

Gold Medal and Best Sauvignon Blanc of Show, 2009 RSM Bird Cameron Timbertowns Wine Show


The grapes are sourced exclusively from the Bellarmine vineyard in the high quality cool climate region of Pemberton in south-western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine that the red gravel has absorbed during the daylight hours. This results in the Sauvignon Blanc being ready for harvest in February before too much rain comes in as Autumn progresses. Pemberton is renowned for Sauvignon Blanc vines that produce very high quality fruit in this cool climate region.
HARVESTED: February 2019


Harvested in the cool of the night at optimum fruit flavour levels as determined by the winemaker regularly tasting the grapes, the fruit is harvested in two picks to give a range of flavours across the ripeness spectrum. The free run and pressings fractions are kept separate from each other and then the pressings are fined prior to being blended back in with the free run juice. The juice is cold settled for 48 hours, then the clear juice is racked to a new tank away from the solids ("lees") and is inoculated with a yeast to ensure a steady fermentation occurs and to optimise the natural characters present in the fruit. The fermentation is carefully temperature controlled to achieve a gradual drop in sugar levels and to retain the maximum aromas possible. Fermentation and storage occur in stainless steel tanks and no oak is used as the aim is to encourage the wine to develop its own pristine flavours. The wine is stirred on yeast lees to achieve a rounder, softer texture.
6-bottle half carton