Semillon Sauvignon Blanc (SSB) wines have been hot property in many Australian producers' portfolios over recent years, boding well with consumers, especially females, looking for an easy wine choice for a warm weather drink. In this issue's Varietal Report, SSB producers from around Australia share their methods of producing a quality blend. The Journal thanks Dave Cleary of West Cape Howe Wines in Denmark, Western Australia, for his introduction to the report and insight to the early days of SSB's popularity. Thanks also to Steve Wiblin of Neagles Rock Vineyards, Clare Valley, South Australia; Ben Howell and Matthew Barry of Mount Avoca, Pyrenees, Victoria; Michael Edwards of Edwards Wines, Margaret River, Western Australia; Will Shields of Clairault Wines, Margaret River, Western Australia; and Andrew Birks of Bidgeebong Wines, Wagga Wagga, New South Wales.
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