The 2021 Sauvignon Blanc and Semillon blend is a wonderfully intense wine with great balance and length. With combination of tropical notes, minerals and flint aromas that follow through to the palate.
Nose: Citrus and lime fruits with dry grass
Palate: Off-dry, light to medium bodied, natural acidity, dried pears with gooseberry notes lingers over a long finish.
Home THE EVOLUTION OF FISHBONE WINES
Our journey began in 2014 when, after an extensive search, the Wilyabrup property was purchased. Owner, Kevin Sorgionvanni,
saw great potential in its gently sloping topography bounded by the Wilyabrup Brook, right in the centre of Margaret River’s ‘golden triangle’.The 165-acre property, which was originally a dairy farm, required extensive work including new fences throughout and creation of a large spring-fed dam.
The small original vineyard was renovated, and new plantings were also undertaken to bring the total acres under vines to 22.5. This includes some traditional varieties such as Cabernet and Chardonnay, and some lesser known alternatives such as Tempranillo, Malbec, Vermentino and Pinot Noir.Planning for the creation of a cellar door and restaurant began immediately and the Fishbone venue opened in December 2015.
Being a father to four daughters, Kevin wanted to create a welcoming destination, with a fresh menu that suited shared dining.“I wanted to create a place where people can enjoy our wines in a relaxed environment, and I wanted to offer something that
Margaret River hadn’t seen before.”The Fishbone Wines restaurant is now known for its Japanese inspired menu and raw dessert treats.
The restaurant can seat up to 100 people and overlooks the farm’s paddocks, complete with Kevin’s beloved cattle,
all with a north-easterly aspect which keeps the terrace sunny in winter and protected in summer.
Today Fishbone Wines brings the best of the Margaret River wine region to loyal customers across Australia and the world.