Grapes for 2018, were sourced from single vineyard parcel of sustainably farmed 11 year old vines grown on granitic soils. The vineyard is situated in the cool climate region of Sondagskloof on the south coast of South Africa. This parcel gives a bright, mineral expression of Semillon with a coated acidity.

Whole bunch pressing was employed, and the must was settled overnight. Minimal sulphur is added at crush as to encourage natural fermentation from the indigenous yeast. No further additions are made. At the first sign of fermentation the juice is racked to neutral barrels where it will complete fermentation. Fermentation generally lasts 14 – 18 days after which the barrels are topped up, natural malolactic fermentation is encouraged. Once stable, the wines are topped regularly and aged on the fermentation lees for a further 10 months. The wine is racked and sulphured in November and then put back to barrel for maturation until bottling. Wines are bottled unfiltered.

Sémillon pairs incredibly spicy (not too hot) foods due to its moderate body and fresh acidity. Try this wine with sushi, Asian or Indian spices, pork or poultry.