Vineyards planted in 1905 and grown in granite soils in the Franschhoek Valley. Extremely low yield, averaging at 3 tonnes / ha.
Grapes were whole-bunch pressed and the natural fermentation took place in Austrian Foudre and Italian concrete. The must was fermented between 14 - 17˚C and the lees was stirred up daily for two months and then once every month for the next 8 months thereafter. Sulphur was added only at bottling. Barrel maturation took place for 10 months.
Initial freshness on the nose that opens up to a complex citrus and zesty lime with underlying floral aromas. A full, rich palate of honey, nougat and citrus is perfectly balanced with caramel sweetness and a lingering finish.
5 Star John Platter 2020
Top 10 – Prescient Minority Report 2020
94 Points – Tim Atkin 2019
95 Points – Christian Eedes 2019
5 Star John Platter & Semillon of the Year 2020