For both varieties, the fruit was hand-picked and whole bunch pressed, and the juice was settled in stainless steel tanks. The clear juice was then racked to stainless steel and seeded with multiple yeast strains. Once fermentation was under way, the wines were racked to 228 litre, French oak barrels, none of which were new, and where they stayed for 3 months. We prefer old oak because it allows the wine to develop good texture, without the fruit aroma being over-powered by wood characters.
The wine has a light straw colour with green tints and is in bright condition. Immediately one noses the glass, there is an impact of Sauvignon Blanc zesty notes – grass, leaf and passionfruit, in fact almost musky and Gewurztraminer–like, bolstered by lemon sherbet from the Semillon. When describing the Moss Wood Semillon, we emphasised the sheer quality of 2017 and this thread runs through the Sauvignon Blanc Semillon as well. The depth of fruit on the palate is tremendous and while the wine has the classic, acid freshness of the style, the high quality vintage has given it a generosity and length we don’t often see.