Harvested at the very end of long and cool growing season to allow for maximum flavour development and optimal balance. Hand picked fruit was foot stomped as whole bunches and left to gently macerate for 24hrs to extract flavour and some subtle phenolics. Slowly pressed over the course of 12hrs in a 1t basket press with juice left to settle at ambient temperature overnight before racking to a mix of oak and stainless steel tank for ferment. The solids were retained and fermented separately and later incorporated back into the blend to build extra texture and savoury detail. Aged on full solids for 4 months prior to blending. MLF was not encouraged. 
 
A rarity for Tasmania as Semillon is not widely planted, with only one or two other vineyards in the North. 
Unmistakably Semillon with an abundance of verdant aromatics upfront - lime juice, kiwi fruit, gooseberry with nettle and sweet herbaceous edges. Perfumed and lifted with a touch of funk from the solids and skin contact. All this carries through to the palate which is driven by intense acidity combined with gentle talc grip, the wine equivalent of a gin and tonic. So much going on. Vibrant and energetic as to be expected with this variety in a cool climate and cool year. Suited to the looming El Niño Spring and Summer, from oysters to peas and asparagus.