Adamastor

Innovative wine making techniques - the Sauvignon Blanc component was cold fermented with selected yeast strains in stainless steel tanks.

Prior to the harvest we had a good winter with enough cold units and good rain, but when spring set in we noticed that the winter unfortunately didn't stop. It was still cold and wet with lots of rain in the Cape South Coast region in November, which is not ideal conditions for the development of severe Downy Mildew throughout the region. This can have a devastating effect on the canopy and in the grape bunches and can cause a dramatic loss of crop. Our vines were still sensitive after last year's hail damage, their reserves were not what it should be. Fortunately for us not all our vines vineyards were affected. The result was a very low yield but very good quality.

The Semillon was barrel fermented and matured for 10 months on the lees in 500 litre mostly older French oak barrels.