Semillon

This is the first time we have worked with Semillon. We decided to plant a few rows of Semillon in our new Chenin Blanc block, and we wanted to try with someone else’s grapes first. A trial run if you like and this is it. We managed to secure ¾ ton from a lovely little block down the road. Semillon does not press easily, especially in a hand operated traditional basket press like we have. This is where the “terroir” of the cellar comes into play. We destemmed and crushed the grapes and gave them 28 hours skin contact for the juice to release before pressing. The separated stalks we left soaking in water overnight and then laid them out to dry in the sun for a few hours before adding to the press in layers between the grape skins to help the pressing. The aim a very fine and subtle skin contact extraction to add to the structure and texture of the wine. Semillons strength is the palate weight it adds to the rather thin Sauvignon Blanc in a typical Bordeaux white blend, so this is effectively accentuating its textural charm.

A single block of 26-year-old vines on a southeast facing slope on the Stellenbosch Mountain side of the Upper Blaauwklippen Valley. Just two kilometres down the road from the winery. Deep clay rich red decomposed granite soil offering gentle ripening conditions and moderate low yields. 10 tons / ha