Ghost Corner Semillon 2015

An aromatic Semillon displaying aromas of green fig, white fruit andnettles characteristic of the cool climate in Elim. A distinct mineralitywith a slight earthiness on the nose that follows through onto the palate. Asmall amount of French oak adds a hint of smokiness leading to a creamypalate with a crisp acidity.

This wine is especially well suited for strongseafood flavours such as yellowtail, scallops or snoek, as well as lightlysmoked meat and rich pork dishes.

variety : Semillon | 100% Semillon
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.0 % vol  rs : 2.7 g/l  pH : 3.38  ta : 6.6 g/l  
type : White   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS
SAWi Awards '17 - Platinum
NWC/Top 100 SA '16: Top 100/Double Silver - 2015 vintage
Tim Atkin '15: 93 points - 2014 vintage
Platter SA Wine Guide '16: 4.5 star - 2013 vintage
Decanter World Wine Awards '15: Silver - 2013 vintage
SA Wine Index Awards '15: Platinum, Top Semillon
Top 100 SA Wines '15: Top 100 - 2013 vintage
Veritas '14: Gold - 2013 vintage
SA Terroir Wine Awards '14: National winner - 2012 vintage
Tim Atkin '14: 93 points - 2012 vintage
Top 100 SA Wines '14: Top 100 - 2012 vintage
Platter's SA Wine Guide '14: 4 stars - 2011 vintage
SA Wine Index Awards '13: Best in category & Platinum - 2011 vintage
IWSC '12: Gold Outstanding - 2011 vintage
Top 100 SA Wines '13: - 2011 vintage
Since the first release the '07, '08, '09, '10, '11 and '12 vintages were awarded the Semillon trophy at the annual SA Terroir

ageing : 3 - 5 years after release

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 1.5 ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: dd1

about the harvest: Harvest date: 25 February 2015
Degree balling at harvest: Early morning hand harvested at 22.5° B
Yield per hectare: 5t/ha

in the cellar : Reductive style, cold crush 8° C, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10° C; Fermentation: 28 days in stainless steel tank, – 70%, 30% fermented in 1st and 2nd fill 225l French oak barrels for 3 months at 12°C with selected yeast strains before blending 5 month lees contact, weekly tank and barrel bâttonage. Barrel maturation: Medium toast barrels - Allier forests - Burgundy coopers, 225l barrels.

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