Locals Karen and Rob Karri-Davies / Winemaker Dylan Arvidson.
Classic, lush, citrus local favourite.
Vinification: Both the Sauvignon Blanc and Semillon were individually machine picked in cool of the early morning to ensure retention of their aromatic flavour profiles. The Sauvignon Blanc was the first off the vine to ensure the vibrant tropical flavours were captured. Both varieties were destemmed, crushed, and pressed before being fermented in stainless steel tanks with a neutral yeast in order to highlight the individual characteristics. To add a textural mouthfeel 5% of the final blend of Semillon was fermented on skins with wild yeast before being transferred to barrel for three months. After numerous blending trials the final blend, bringing more than the sum of the parts, was 70% Sauvignon Blanc and 30% Semillon. The wine was gently fined and bottled on the June 2018 capturing the freshness for which this blend is loved.
Vintage: It was a perfect growing season with little to no disease pressure, good winter rainfall and early season rains meant there was no real need for irrigation. A mild to warm summer with clear skies provided a consistent, balanced growing season for white varietals allowing fruit concentration to full develop while retaining great acidity. As summer drew to a close the long cool nights and mildly warm days allowed the reds to reach full phenolic ripeness while maintaining good levels of natural acidity and fruit concentration. The pick of the last few vintages which will provide wines with great depth, concentration and exceptional cellaring capacity.
Vintage Rating 9/10
– https://www.capegracewines.com.au/product/2018-sauvignon-blanc-semillon/
To enjoy this wine Book a Table.