Semillon 2015

An aromatic Semillon displaying aromas of green fig, white fruit and nettles characteristic of the cool climate in Elim. A distinct minerality with a slight earthiness on the nose that follows through onto the palate. A small amount of French oak adds a hint of smokiness leading to a creamy palate with a crisp acidity. This wine is especially well suited for strong seafood flavours such as yellowtail, scallops or snoek, as well as lightly smoked meat and rich pork dishes.

ANALYSIS
Alcohol 13.0% vol Sugar 2.7 g/l
TA 6.6 g/l pH 3.38
ACCOLADES
  • Veritas '16: Silver - 2015 vintage
  • NWC/Top 100 SA '16: Top 100/Double Silver - 2015 vintage
  • Tim Atkin '15: 93 points - 2014 vintage
  • Platter SA Wine Guide '16: 4.5 star - 2013 vintage
  • Decanter World Wine Awards '15: Silver - 2013 vintage
  • SA Wine Index Awards '15: Platinum, Top Semillon
  • Top 100 SA Wines '15: Top 100 - 2013 vintage
  • Veritas '14: Gold - 2013 vintage
  • SA Terroir Wine Awards '14: National winner - 2012 vintage
  • Tim Atkin '14: 93 points - 2012 vintage
  • Top 100 SA Wines '14: Top 100 - 2012 vintage
  • Platter's SA Wine Guide '14: 4 stars - 2011 vintage
  • SA Wine Index Awards '13: Best in category & Platinum - 2011 vintage
  • IWSC '12: Gold Outstanding - 2011 vintage
  • Top 100 SA Wines '13: - 2011 vintage
  • Since the first release the '07, '08, '09, '10, '11 and '12 vintages were awarded the Semillon trophy at the annual SA Terroir Wine Awards:
VINEYARDS & VINIFICATION

Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 1.5 ha
Yield per hectare: 5 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: dd1
Harvest date: 25 February 2015
Degree balling at harvest: Early morning hand harvested at 22.5°B
Vinification: Reductive style, cold crush 8°C, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C; Fermentation: 28 days in stainless steel tank, – 70%, 30% fermented in 1st and 2nd fill 225l French oak barrels for 3 months at 12°C with selected yeast strains before blending 5 month lees contact, weekly tank and barrel bâttonage. Barrel maturation: Medium toast barrels – Allier forests – Burgundy coopers, 225l barrels.
Optimum drinking time: 3 - 5 years after release

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