Blend: Semillon 42%, Sauvignon Blanc 32% en Chenin Blanc 25%
A deep, yellow colour with a green tint suggests ripeness and freshness. This is confirmed by a complex nose of lanolin, yellow peach, blackcurrant and spice. The palate is richly textured with an excellent mid palate integrity, and an exceptional length. Flavours of lime, pear, passion fruit, pineapple, honey and nuts are revealed on a layered palate. This wine will continue to develop in depth and complexity with further cellaring for at least 8 years after vintage.
After arriving at the winery, fruit was chilled overnight to 10 degrees Celsius. Whole bunch pressing resulted in only the best juice being pressed from the bunches, with light additions of sulphur on the pressed juice. The juice was naturally settled without the use of enzymes and transferred to a selection of French oak casks the following day. Fermentation occurs naturally and lasts for 12-36 weeks with periodic battonage. There was no use of added tartaric acid. Malolactic fermentation was allowed to complete in the Semillon. After ferments had completed, the barrels were topped, given a moderate addition of Sulphur and “tight bunged” ontop of the gross fermentation lees. The individual barrels were aged separately with barrel selection and blending being done in September 2017.