The deep root system and high skin to pulp ratio of these old vineyards produce intensely complex, well-structured wines with an unbelievable ageing potential. It is important for us to respect the character of these unique sites and we follow a similar philosophy in the cellar. The grapes are whole bunch pressed and spontaneous fermentation takes place in barrique and concrete eggs. We mature our Semillon for 14 months at low temperatures without adding sulphur to ensure that we inhibit any malolactic activity. Prior to bottling we often opt to blend Sauvignon Blanc into the Semillon. The percentage will differ depending on the vintage. In 2014 we blended in only 4% of Sauvignon Blanc.
Boekenhoutskloof, Semillon 2014