This wine comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 8 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. This wine was 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for.
The nose of the 2016 Sauvignon Blanc/ Semillon is enticing with fruits of guava and gooseberries with a hint of freshly mown hay. The palate is a combination of these with citrus and minerality combined creating a good long mouth feel with balanced acidity.
Cellaring potential 8 years plus.