Obscura Darling Semillon

The dryland Semillon were destalked and gently crushed into two Qvevri. No Additives or yeasts were added and no acid adjustments were made. Natural fermentation started sporadically after 3-5days. During fermentation, punch downs of the skins took place 4 times a day. Natural fermentation completed after approximately 14 days where after the juice was left on the skins for a further 6 weeks, whilst still receiving light punch downs daily. teh georgian's sometimes leave their whites on the skins for 6 months, giving their wines the trademark amber or orange hue. We took a slightly more conservative approach for the first Obscura vintage!! The extended skin contact helps with the extraction of the tannin from the skins, pips and stems which aids in preserving the wine, acting as an alternative antioxidant. After six weeks on the skins, free run wine was separated with no additional pressing of the skins die to enough tannins already being present.

Thereafter, the Qvevri were re-filled with the wine (without skins) for a further 6 months before being blended and bottles. During these six months the wine naturally clarifies with gravity. We decided to bottle one Qvevri of the Semillon and not add it to the White Blend due to its sheer uniqueness and how well it responded to its time in Qvevri.