Stellenzicht Sémillon Reserve 1999

Dry and medium to full-bodied, with a leesy richness and good acidity that gives a perfectly clean finish. Honey and lemon flavours combine for lively complexity. A hint of oak enhances rather than overpower the concentrated fruit. Brilliant straw-yellow with lime-green tinges.An elegantly subdued nose showing youthful floral aromas which give way to a full house of lemon and lime fruits, with a hint of more exotic tropical ripeness. Also melon and spiced-apple aromas are present, contributing to the overall impression of a “fruit-driven” wine. Sémillon is the ultimate food wine. It can match quite weighty fish and seafood dishes like sole meuniére, trout with almonds, and deep-fried calamari. It is a most suitable partner to a wide range of flavourful dishes created from veal, poultry and smoked meat. Delicious with tuna or nicoise salads or a bowl of mixed greens dressed with a combination of Sémillon (instead of vinegar) and walnut oil. Do not over-chill serve at 14ºC.

variety : Semillon [ Sémillon ]
winemaker : Guy Webber
wine of origin : Coastal
analysis : alc : 14.18 % vol  rs : 2.3 g/l  pH : 3.43  ta : 4.9 g/l  va : 0.54 g/l  so2 : 89 mg/l  fso2 : 46 mg/l  
pack : Bottle  

ageing : The wine is drinking well already, but, like all the great white wines of Bordeaux, it will unfold even more and put on weight when cellared. It shows very good overall balance which bodes well for the future.

in the vineyard : The Sémillon vines which were planted in 1986 in decomposed granite soil, are grafted onto Richter 99 rootstock. They are grown on a five-wire fence and receive no supplementary irrigation at all. The yield was kept very low at 4.4 tons per hectare.

about the harvest: The grapes were hand-picked on 15 March 1999 at an average Balling of 24.4, a total acidity of 7.3 g/l, and a pH of 3.28.

in the cellar : Only free-run juice was gathered for this Sémillon which was fermented in 225 litre barriques, using the WE14
yeast variety. The wine was kept for five months on its lees while maturing in Taransaud (30%), in Mercier (50%) and in Francois Frere (20%) oak barrels. After fining, the wine was ready to be bottled on 2 November 1999.

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