Trizanne’s time at Mosswood in Margaret River exposed her to the classic blend of Sémillon and Sauvignon Blanc. Upon returning home she knew eventually this would become a big part of her personal winemaking. At the time she was working for Klein Constantia and was able to dabble with the varieties then. Just three years after launching her eponymous label in 2008, her ideal site for this blend discovered Trizanne. The über-cool outlet of Elim was perfect for maintaining long hangtime without driving the alcohol or pH up too much. The pH is very low, but the total acidity is in a middle ground place due to immensely long hangtimes.
The fruit is entirely from the Berrio Farm in Elim. The 900+ million-year-old soils are some of the first to have broken off from Antarctica, and some of the oldest in the world. Harvest started the second week of February and lasted two full weeks. The fruit came from three blocks in total and were hand-harvested then whole-bunch pressed directly a combination of old French 225L barriques, 300L tonneau and 500L demi-muid. The wines aged on the gross lees with battonage being implemented for the first month on a daily basis then aged sur-lie after the fact. A few of the barrels struggled to finish fermentation due to the very low pH and cold cellar climate and were inoculated. After 11 months of aging the wine was racked to tank where it settled naturally and was bottled without fining and with a light filtration and sulfur addition. It was then bottle aged for an additional 10 months.