This is an exciting style, showcasing an appreciation for both classical and modern winemaking approaches toward this well established blend of Semillon (58%) and Sauvignon Blanc (42%).
To craft this wine we fermented the Sauvignon Blanc with naturally occurring yeast in French oak barrels and left the wine on lees for four months. This built complexity, mouthfeel and added the distinctive “smoking barrel” aroma to the wine.
By contrast the Semillon component was fermented in tank at cool temperatures to provide a fresh, varietal quality to the wine.
This is a light bodied, vibrant style of white wine that drinks beautifully while young.
Winemaker: Matt Burton