Both varieties were sourced from vineyards grown on sandy loam soils. The Semillon was harvested at 12.5. Be when fresh citrus flavours were present. The Sauvigon Blanc was harvested at 12.0Be when herbaceous varietal fruit notes were present. The grapes were harvested between 2am and 7am during the coolest part of the night but were fermented separately. The Sauvignon Blanc was cold soaked for 24 hours prior to pressing to help extract the important fruit characteristics from the skins. The musts were then slowly and lightly pressed with only the first fraction being kept for production. The juice from each varietal was then cold fermented between 12 – 15 degrees in stainless steel and without any oak.
CRANSWICK Estate Semillon Sauvignon 2012
- Colour: Rich golden.
- Aroma: Lime, lemon and tropical fruits.
- Palate: Ripe, crisp and dry.
- Finish: Clean and long.
- Food Pairing: White meats, cheeses and desserts.