MILL SEMILLON SAUVIGNON BLANC

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Growing Season

The fruit for this wine was selected from the homestead block. The vines in this vineyard are now 20 years old and although yields are low, intensity of flavor is excellent. 2009 was another dry season in the region and we experienced only moderate cane growth during the season. The Sauvignon Blanc portion of the blend was canopy managed to increase shading and to reduce the direct sunlight on the fruit (we have noticed over the last few years that shaded bunches give more varietal flavor than exposed bunches in this climate). The Semillon was grown on a VSP system with no lifting of wires. The Semillon vines reached desired maturity levels and were harvested at night on Febuary 23rd. The Sauvignon Blanc was slow ripening considering the light crop load and was harvested at night on Febuary 28th.

Winemaking

This wine is un-oaked. The yeast selected for fermentation (QA23) was selected for its ability to produce lifted aromas in the wine. The ferment was held at 15˚C before being chilled, settled off lees and racked to prepare for blending. Several blending trials were undertaken to develop the best regional blend possible. In previous years the Semillon had been the dominant varietal however this year we found that more Sauvignon Blanc actually gave us the best blend. This wine is made in a style suited for early release.

Tasting Notes

The Mill Sauvignon Blanc Semillon is crisp and refreshing with abundant citrus flavours. The palate is clean with perfect acid balance and an elegant dry finish This wine is a great accompaniment to light salads and seafood. Best enjoyed while young and fresh.

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