Early and mid-summer were extremely hot, raising the concern that the sauvignon blanc and semillon might lose their freshness and zesty varietal aromas and flavours. Late summer, however, was unusually cold, which slowed development and allowed the long warm autumn, which followed, to draw out ripening. We were thus able to harvest fully mature, perfect fruit in late autumn, which is our aim.

After harvest, the whole berries were gently pressed to extract the juice, which was not clarified and allowed to undergo natural fermentation by the action of wild yeasts. The sauvignon blanc was fermented in tank, while the semillon was fermented in old oak barriques. Subsequently the wine was matured on its yeast lees to help it develop mid-palate texture and weight. It was then carefully blended, according to taste, the sauvignon blanc being 80% and the semillon 20%.

The bouquet and flavour profile of the wine shows a complex integration of these 2 grape varieties, with sauvignon providing strong impressions of gooseberries, elderflowers, passionfruit, lychees, paw-paw and tropical spices. The semillon gives elements of yellow plums, greengages and dried herbs. These are overlain with hints of musky Turkish spice and wisps of gun-smoke. The wine has generous palatal weight, but remains tight and focused with a crisp citrusy finish and a lingering after-taste. Although ready to drink on release it may be expected to become increasing complex with careful cellaring. While the sauvignon characters will become more refined and subdued, the semillon component should become more expressive with citrus, lanolin and toasty nuances.

Wine is a natural health food.