2021 'Billet Doux' Semillon-Sauvignon Blanc


( / )

Please select all options.


Traditional mouth-watering, Bordeaux-blanc (Graves) blend of 98% Semillon and 2% Sauvignon Blanc. High acidity Bordeaux Semillons developed from the high salt content of local seafood brought to market by the Pays de Basque fishermen. Aromas of zesty lemon and lime with hints of a tropical character. Fresh, clean lemon and lime with a hint of melon on the palate with a crisp, mouth-watering finish. Not to be confused with a warmer climate Hunter Valley Semillon.


The vineyard is located above Rylstone in the Central Ranges GI of NSW (40km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998 by Richard & Janet de Beaurepaire, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst incrementally growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy – the home of the de Beaurepaire family. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from ocean and poor heat retention of the soil and limestone, creates an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season with extreme diurnal variation – late Sept/Oct Budburst, Jan/Feb Veraison and March/April Harvest.


Vintage Conditions: Thanks to drought breaking rain over Winter in 2020, the soil moisture was high, and budburst was early for white varieties in the last week of September. Unfortunately we were then hit by a hard frost which cut yields by up to 90% in early budburst varieties (Chardonnay, Pinot Noir, Pinot Gris, Semillon). The summer was relatively cool, with rainfall ensuring very active canopy management. A year for great acidity.

Harvest: Machine harvested on 2 March 2019 with a baumé of 12.5.  Average yield was 6t/ha (~37hl/ha). Semillon solely sourced from 23-year-old A Block (Clone DA16162) vines. Sauvignon Blanc is the only variety we purchase in (all other wines are entirely from our vineyard at Rylstone), and in this case its use is for marketing purposes at 2%.


Destemmed, gently pressed whole bunches and berries then fermented in steel tanks. No Malolactic Fermentation (MLF).


Aged for 7 months in steel tanks prior to bottling. No oak. Lightly fined using Bentonite. Vegan Friendly.

Analysis:  pH 3.18, TA 7.1g/l, VA 0.29g/l, RS 0.05g/l


Aromas of zesty lemon and lime with hints of tropical characters. The palate has fresh and clean lemon and lime, with a hint of melon and a lingering crisp finish.


Beautifully matched with fresh seafood, antipasti and fresh goat’s cheese or grilled scallops served with a dash of lime juice, fresh ginger and coriander. For vegetarians, will work wonders with buffalo mozzarella, vine ripened tomatoes, basil and olive oil.


Cellaring Potential: 10 years (2029)

Serving Temperature: 10 degrees C / 50 degrees F

Varietal Mix: 97% Semillon, 3% Sauvignon Blanc



Bottles produced (cases): 3,504 (292 cases)

GI: Central Ranges (Rylstone), NSW, Australia