Cape of Good Hope Semillon 2015

Stone fruit aromas tinged with a honeyed note and a light lanolin nuance. A textural wine with lovely interplay of stone fruit – nectarine and peach – with vibrant lemon zest brightness and then a tangible flinty feel below. Appealing freshness of acidity which is contrasted by a structured, full-body from subtle use of oak. The finish is long and rich with the just the gentlest hint of wax.

variety : Semillon [ 100% Semillon ]
winemaker : Dawie Botha
wine of origin : Citrusdal Mountain
analysis : alc : . % vol  rs : . g/l  pH : .  ta : . g/l  
type : White  taste : Fragrant  
pack : Bottle  size : 750ml  closure : Cork  

in the vineyard : Henk Laing’s farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, – having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived around 50 years of heat, red sand and a paucity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

about the harvest: AVERAGE TEMP: 19.1°C RAINFALL: 398mm per annum HARVESTING BEGAN: 27/01/2015 HARVESTING ENDED: 27/01/2015 ORIGIN OF FRUIT: Citrusdal Mountains SOIL TYPE: Sand/Loam YIELD: 2.8 ton/ha

in the cellar : The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred in stainless steel tanks, after which 54% of the wine was transferred to a large (1600ℓ) French oak foudre, and the balance remained unoaked. The wine spent 6 months on the lees before being blended and bottled in September

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