On the nose it displays an interesting combination of primary Semillon fruit aromas, with complex notes from lees stirring. The fine to medium weight palate is fresh and crisp, with lively citrus fruit flavours supported by lifted.
The flavours are quite long and then the wine finishes with soft tannin. The fruit characters are lemon, grapefruit and green apple combined with fig, and the complex notes are reminiscent of dough and toast, which give the impression the wine has been in oak, even though it hasn’t.
After a very good growing season, our only disappointment with this wine was the lack of volume, with yields in the “Old Block” down by 36%. Fortunately, this seems to have resulted in greater concentration in the finished product.
Production techniques were typical for the Semillon. The grapes were hand picked and delivered to the winery, where they were de-stemmed, chilled and pumped into the press. Free run juice and pressings were extracted, then combined and settled for 48 hours. After settling, the clear juice was racked and seeded with pure yeast culture. Once fermentation commenced, it was maintained at 18C and the lees were stirred once per day. The lees stirring continued for 6 weeks after fermentation finished and then the wine was fined, filtered and bottled in August 2003.
peak between 10 – 15 years and will remain enjoyable until at least 20 years old.
medium straw colour, with green tints.