Sémillon used to be the most planted grape in the Cape, but now represents less than 2% of total plantings. We embrace the grape for its ability to handle fermentation on stalks and skins and its capacity to age due to its trade mark high levels of natural acidity. And, of course, it is time to rejuvenate an old stalwart of the South African wine industry.
The typical grassy and nettle flavours are toned down in favour of Pineapple and Granny Smith apple, but in the end, it just drinks so well. The palate is textured and ‘full volume’, while the natural acidity content of the wine ensures a firm structure and long finish.
The grapes were sourced from Hemel-en-Aarde Ridge where the vineyard grows in deep shale soils on an east facing slope. A small batch was sourced from Bot River.
The grapes were picked by hand into small crates and pressed as whole bunches into a settling tank from where it was sent to used 300 litre barrels. A small portion was fermented on skins and returned to barrels after five days. Here it fermented spontaneously and matured as well for six months. The wine was lightly filtered before bottling.
After bottling, the wine was matured in bottle for six months before release. Drink now or over three years from vinification.