180 m above sea level. Cool, maritime climate. Can see the ocean and lagoon from the vineyard, so cooling ocean breezes abound. At times, the wind can be very severe and affect flowering. Hand-picked into small crates on Friday the 5th of February 2019. The 2018/2019 growing season was marked by fluctuating weather conditions and still showed effects of the Cape’s drought. Ripening sped up rapidly from the end of January to the beginning of February and so we picked early, a few days before the heat wave. Crop and berries were small, great quality, with some uneven ripening. We sorted out many berries and so ended up with a smaller production than in 2018.

Three components once again. 65% was whole bunch pressed and fermented in neutral oak vessels, 20% crushed, destemmed and fermented on skins and 15% whole bunch fermented. Spontaneous alcoholic and malolactic fermentation. No additions apart from SO2. After fermentation the wines on the skins and stems were racked to barrel. In the spring, the wine was racked off its gross lees. At the start of summer, tasting trials were done and the three portions blended into one wine.

Sémillon pairs incredibly with spicy (not too hot) foods due to its moderate body and fresh acidity. Try this wine with sushi, Asian or Indian spices, pork or poultry.