Dry Semillon (<5g/l or up to 9g/l if TA <2g/l lower) (5) Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019 and older
The grapes were harvested by hand into bins the morning of 06 March 2019 at 22.5˚B. The grapes are
then cooled before they are lightly crushed and pressed. 90% of the free-run juice was allowed to settle
overnight at 8°Celsius using pectolytic enzymes and the rest is fermented on the skins. The juice is covered
with carbon dioxide blankets to prevent oxidation. Wild fermented on the skins and the rest is inoculated,
fermentation took place in barrels at a constant temperature of 18 - 20°C for approximately 15 days.
Being a rich and elegant wine, it will pair beautifully with heavier fish, shellfish, chicken and veal with
buttery, creamy and savoury sauces. A Bird in the hand Semillon goes with mild cheddar, Smoked Gouda
or a ripe Camembert with green figs is a fantastic match.