Technical Specifications
Alcohol 12.23%
Residual Sugar 2.5 g/L
pH 3.26
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Semillon Gris
Semillon Gris100%
Region Western Cape
Soil Granite sands
Vine Age planted 1964
Fermentation Vessels Skin-Fermented Wine
Maceration 7 days
Production Details The colour of the wine is unusual, having taken some bright copper tones from about a week's fermentation on skins. The nose is expressive with spice, sweet papaya, ginger, citrus peel and marzipan notes. Over the past couple of years, we have dialled the ripeness up a notch, making for a more complete and "grown-up" wine, which we feel is in a very good space with the 2020 edition. The interplay between savoury and sweet is a key point of interest in Tin Soldier, and makes for a subtle and engaging wine. The wine shows aromas of orange blossom, tomato leaf and ginger biscuits. The palate is rich, textured and long with notes of lime peel and toffee apple. The one thing we wanted to avoid here, was making a 'gimmick' wine. In the run up to our first harvest of this wine, we were still considering what our approach might be to this unique varietal. Whilst sampling the vineyard and tasting the grapes, we hit on the idea of fermenting it on skins to bring out the wonderful skin tannins and hopefully extract some of that beautiful colour. The extraction is managed very carefully to retain a delicacy in the wine, while bringing out a lot of complexity. Through the years we have also included a portion of the wine that is directly whole-bunch pressed with no skin fermentation. This portion helps to lift the aromatic profile of the wine, and achieve this wonderful interplay of fruit and savoury tones. It is truly a wine we love.
Tasting Notes
Nose: spice, sweet papaya, ginger, citrus peel, marzipan, orange blossom, tomato leaf, ginger biscuits
Palate: lime peel, toffee apple
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Producer Information
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Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe