The nose shows lifted aromas of citrus fruits and lemon butter with a hint of vanilla from partial wild yeast and barrel fermentation and maturation. The palate is delicate, yet intense, with great line and length finishing with a natural and refreshing acidity.
Picked early in the morning, the fruit was delivered cool to the winery. Gentle pressing to minimise phenolics and cold settling preceded a long, cool fermentation averaging 14°C. A small portion (5%) of the Semillon was fermented in new French oak using a wild yeast to give added complexity and structure to the wine.
Review by: Gary Walsh, The Wine Front