All fruit was hand harvested and delivered immediately to the winery and destemmed, crushed, chilled and transferred into the press. The juice was extracted pumped to a stainless steel tank where it was settled for 48 hours and then racked, with a small percentage of solids, to a second stainless steel tank. It was then seeded with pure yeast culture and allowed to ferment at 18?C. Once dryness was reached, the wine was racked off its gross lees and prepared for bottling.
Fining trials were carried out and it was decided to treat the wine with bentonite, for heat stability and with gelatine, to improve tannin balance. The wine was sterile filtered and bottled on 7th July, 2014.
One of our finest ever Semillons, it has really enjoyable young fruit flavours and so is delicious to drink now. However, with its concentration and complexity it is a tremendous cellaring prospect and will reach its peak over the next 15 years, developing a rich and toasty nose and soft round palate and should drink beautifully through until at least 25 years of age.