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 2019 Sauvignon Blanc/Semillon is showing a combination of Meyer lemon, grapefruit and a hint of kiwifruit and green pear. These fruits follow on to the palate with a freshness combined with refined acid creating a minerally, well-rounded finish.
Cellaring potential 8 years .