The Semillon is picked a couple of days after the berries start showing a pink blush within the flesh. The Fruit is then de-stemmed and a portion of the berries are pressed and then poured over the others in a kind of pea soup like thing. 14 days on skins with us tasting 2 times a day and then the free run is syphoned off to barrels and the pressed juice is then settled in tank for ferment and elevage.
Very fragrant showing ginger and honey. The palate is textural and rich, light tropical fruits, dried banana chips and bright acidity. Very good stuff.