in the cellar : The clean juice was racked after settling in stainless steel tanks overnight. The fermentation began in tank to ensure a strong, healthy fermentation at a controlled temperature before going to new French oak barrels for the majority of the fermentation period. Fermentation in 225 liter barrels takes about 14 days after which the wine was left in barrel for a further 3 weeks – a total of 5 weeks from start of fermentation to removal from barrel. The Semillon underwent batonage once a week, after which it was racked from barrel, fined, stabilized and bottled.