Description
CELLAR INFORMATION Experimentation is an ongoing exercise to help understand how to emphasise the characteristics of the variety in the best natural way. Since colour and flavour is situated in the skins, fermentations are done with different durations of skin contact. This could vary from a couple of days pre- or during ferment, to 20 days post ferment. The results are analysed, tasted and blended having complex flavours and texture as result. No fining or filtration and low sulphur content. VINEYARD INFORMATION From an old 1963 vineyard, plant material was selected of a few vines yearly showing this mutation. Over a 10 year period, this material was propagated and re-selected to be rooted as the first Semillon ‘gris’ vineyards in South Africa and according to research, the world, as it is rarely found anywhere else. Planted on deep loam on the valley floor, this vineyard has access to moisture in the driest of years.
