Fleur du Cap Unfiltered Semillon 2008

This full-bodied wine has a golden yellow colour with tinges of green. This Semillon has a complex nose of ample citrus flavours backed by nuts and honey with a background of toasted oak, whilst the palate is full and smooth with lime, apricot and honey flavours ending with a long, lingering aftertaste.

This lightly wooded wine is the perfect accompaniment to fish dishes such as trout with almonds, creamy mussels and calamari but goes equally well with traditional chicken pie, a Thai or Malaysian poultry dish, Wiener Schnitzel or veal escalopes.

variety : Semillon [ 100% Semillon ]
winemaker : Pieter Badenhorst
wine of origin : Coastal
analysis : alc : 13.70 % vol  rs : 2.35 g/l  pH : 3.27  ta : 6.21 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  closure : Screwcap  

AWARDS
International Wine Challenge 2010: Silver Medal
in the vineyard : Made from superior grapes meticulously chosen from prized vineyard blocks in the Cape Coastal region, Fleur du Cap Unfiltered wines are shaped in perfect harmony with nature. Handpicked in the vineyard and handcrafted in the cellar, these new generation wines capture the highly sought-after qualities of varietal character and terroir. Sedimentation, racking and fining as opposed to filtration maximise the preservation of colour and flavour elements resulting in wines that abound with fruit and flavour.

Terroir
Climate, soil, altitude and slope orientation are chosen to capture as much varietal character as possible. The climate is mild with south and east facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow ripening crops. Soils are predominantly deep red and well drained with good water holding capacity.

The vineyards (Viticulturist: Bennie Liebenberg)
The Semillon grapes were sourced from vineyards in the Stellenbosch region. All the vines were grafted onto phylloxera-resistant rootstocks and the 5-wire hedge system was used for trellising while supplementary irrigation was given at the varaison. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: The grapes were handpicked at optimal ripeness.

in the cellar : The grapes had no skin contact and only free run juice was used. The fermentation process was started in stainless steel tanks but after four days it was transferred to small oak barrels. Ageing took place in 20% new oak, 40% in second-fill and 40% third-fill barrels. B√Ętonnage took place every second week and the wine was left to mature for 7 months in wood.

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