WINEMAKING
After pressing, the juice was cold settled for a period of 24 hours. Upon racking to a stainless-steel tank, the clarified juice was inoculated with yeast. The primary fermentation took place over 24 days at an average temperature of 58F. After fermentation, the wine remained on lees for 3 months prior to racking, filtration and bottling. A total of 130 cases were produced.
The Semillon grape is native to the Bordeaux region of France and is in fact one of France’s most wildly planted varieties. Golden skinned in color, Semillon can be made as a dry or sweet wine, the most famous of the latter being Château d’Yquen in the Sauternes region of Bordeaux. In Australia’s Hunter Valley region, northwest of Sidney, Semillon is known for its aging potential, due in large part to the acidity it retains from being picked early.
My own experience with Semillon dates back to 1997 and Weisinger’s first Semillon. Incredibly, a few years ago I opened a bottle of the 1997 and to my surprise it was still holding up. If you are one of the fortunate to still have a bottle tucked away in a dark corner of your cellar, treat yourself and open it.
On the aroma I find apricot, pear and quince. On the palate look for hints of citrus, nuts and a minerality that goes wonderfully with a variety of cuisine. In fact, I recently opened a bottle with a seafood pasta I made and it was divine. Enjoy!
