CELLAR INFORMATION After de-stemming, the grapes underwent overnight skin contact and were pressed the next day. The juice was settled in stainless steel tank for 2 days before racking to older 225L barrels for fermentation, 2% lees was added to the barrels with transfer. After fermentation, Malolactic fermentation was done, and wine was left on gross lees for a month to add mouthfeel. After racking off gross lees, the wine matured a further 11 months in barrel before bottling. VINEYARD INFORMATION SOURCE: This 2018 Semillon was produced from single vineyard vines sourced from a neighboring farm in the Franschhoek valley. WEATHER: Prior to ripening, the conditions were hot and very dry. HARVESTING: The grapes were hand harvested in the coolness of early morning on the 15th of February, then transported back to the cellar under cold conditions to retain freshness.
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