Semillon gris … done!
27 February 2013
It’s been a bit of a push to get to finish pressing the whites. The cellar has filled up and we have had to make sure that everyone gets the space that they need. I’m working with a great group of wine-focused people who always give the wine precedence and it has been a pleasure, despite some hard days.
I pressed off the Semillon gris on Sunday. This is a really old-school kind of winemaking, with the red and white Semillon grapes crushed together in the same tank. It was allowed to ferment naturally with no yeast inoculation, and I punched it down a couple of times a day to extract what little colour was there. And no, I’m not trying to make rosé here. This is something completely different.
I’m really blown-away by the potential of this wine. It doesn’t fit neatly into any style category, and is made from red Semillon grapes which are, as far as we know, almost unique to South Africa. It’s resting in barrel now, can’t wait to see how it develops.