|2018 Red Semillon|
Passionfruit, orange blossom, lychee and lime on the nose. The full round mouthfeel is complemented by a lean line of citrus and minerality that balances the tropical fruit plushness of the wine.
The softness of this wine makes it a lovely foil to spicy food - particularly Indian curries. It is wonderful with oysters and crusty bread and works beautifully with pan-fried sardines or any white fish. A great match for spaghetti marinara or carbonara.
A late budburst occurred and the generally cool start to the season meant shoots were shorter than usual in most varieties. Many of our vines burst and then seemed to reconsider things as Spring continued to be cooler than normal. Our frost fan went off several times making us grateful we had made the investment. After several Downy Mildew primaries worried us we were glad that by November things had dried off and heated up. Shoot lengths finally caught up and disease pressure was low for the rest of the season. January and February were among the warmest months we have had in the last 7 seasons. March cooled and the final ripening took place with cool nights and warm days allowing optimal flavour development. Luckily we had a good yield in the Red Semillon which allowed us to harvest 2 rows just for the Red Semillon table wine while leaving the other 4 to raisin for our dessert wine. We harvested just over 2 tonnes on the 23rd March.
The grapes were given an overnight soak to extract some colour from the skins before being fermented slowly in tank at 15°C. Following ferment the wine was fined, filtered and then bottled in August. Winemakers: Nick Foskett, Simon Parker (Vinify)
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