Technical Specifications
Alcohol 13.2%
Residual Sugar 2.5 g/L
pH 3.25
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon, Semillon Gris
Semillon
Semillon Gris
Region Western Cape
Soil Alluvial granite
Vine Age 61 year old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types Austrian
Barrel Size 500L
Contains Added Sulfites Yes
Production Details The grapes are whole-bunch pressed in an old Vaslin press. There are no additions of sulphur dioxide made on the juice. A rough settling follows pressing after which the wines undergo natural alcoholic and malolactic fermentation into a mix of new 500L Austrian barrels and smaller old oak barrels. Going to barrel with cloudier, phenolic juice gives a great foundation for the textural elements that will develop in the wine. Semillon has a tendency to become very reductive during maturation so we generally do some racking at the end of fermentation to leave the heaviest lees behind, and have begun to work with a short maturation time in our large, new Austrian oak barrels to balance this tendency. We add some sulphur dioxide late in the winter, and then again at bottling, keeping the level of sulphur dioxide very low in the wine.
Tasting Notes
Nose: hay, yellow fruits, nut flesh
Palate: lime, salted melon, macadamia nuts, meringue, nougat
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Producer Information
Website
Email
Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe