Two Oceans Semillon Chardonnay 2007

Colour: Straw yellow with green tinges.
Bouquet: Citrus and grassy flavours from the Semillon and lots of citrus and wood spices from the Chardonnay to make for a medium-bodied wine.
Taste: Crisp and dry with a fresh acidity and a lingering aftertaste of citrus and vanilla.


variety : Semillon | 70% Semillon, 30% Chardonnay
winery : Two Oceans Wines
winemaker : Kobus Gerber
wine of origin : Coastal
analysis : alc : 12.36 % vol  rs : 4.30 g/l  pH : 3.29  ta : 6.01 g/l  
type : White  
pack : Bottle  closure : Cork  

in the vineyard : 
This Distell label takes its name from the two great oceans that converge near the Cape of Good Hope, the Indian and the Atlantic. Two Oceans is an easy-drinking and very versatile range of food-friendly varietal and blended red and white wines. Accessibly styled, the brand exemplifies South Africa’s friendly, relaxed and café orientated lifestyle.

Two Oceans’ winemakers work closely with a team of viticulturists who ensure vineyards are ideally located to produce concentrated fruit flavours. To ensure the finest quality, all grapes are sourced from premier vineyards within the Cape’s Coastal region, where a temperate climate prevails. Vineyards are cooled in summer by day-time maritime breezes from both oceans and a drop in night-time temperatures, allowing grapes to ripen slowly, which promote flavour intensity.

The vineyards
The semillon grapes were sourced from south-west facing, trellised vineyards in Stellenbosch and Worcester, some grown in dark, alluvial soils and others in deep, sandy soils. The oldest vines are almost 30 years in age, while more recent plantings are eight years old.

All the Chardonnay grapes came from Stellenbosch, Malmesburry and Franschoek grown either in yellow-brown Clovelly soils with a high gravel content and excellent drainage or deep, red Hutton soils that keep the roots cooled during the hot summer months. The trellised vines vary in age, with some as old as 20 years, while the youngest among them were nine years old at the time of harvesting.

about the harvest: The early-ripening Chardonnay was hand-picked over a three week period from mid-February to early March, at 21,5° to 22,5° Balling, showing ripe flavours with strong citrus notes. Also hand-harvested, the semillon was picked at 22,1° Balling, during mid-March, when the fruit showed light, grassy flavours.

in the cellar : There was no skin contact in the vinification of either varietal. Half the semillon was fermented in stainless steel tanks for 10 days at 14° C while the other 50% was fermented on wood chips. The chardonnay was fermented on wood chips.The blend, made up after fermentation, comprises 70% Semillon and 30% Chardonnay.

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