Moss Wood

Wilyabrup Sémillon

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Margaret River, South West Australia, Western Australia, Australia
Sémillon
Top Notes For
Shun Kikuchi

PRODUCTION NOTES
One of the defining and beautiful parts to making Semillon is the simplicity of technique. After picking by hand, the bunches were sorted for unwanted contaminants like leaves and stems and then put straight into the presses. The pressed juice was sent to stainless steel tanks, where it was settled for 48 hours and 10°C. Clear juice was racked to a second stainless steel tank where fermentation was carried out by multiple yeast strains and controlled to a temperature of 18°C. After fermentation was completed, the wine was immediately prepared for bottling and was fined with bentonite, for protein stability but needed no other fining. It was then sterile filtered and bottled on 5th July, 2018.
Our intent is to maximise the retention of the young fruit aromas then get the wine quickly in to bottle to capture these and then allow the cellaring process to build the complexity.


abv14%

PRODUCTION NOTES
One of the defining and beautiful parts to making Semillon is the simplicity of technique. After picking by hand, the bunches were sorted for unwanted contaminants like leaves and stems and then put straight into the presses. The pressed juice was sent to stainless steel tanks, where it was settled for 48 hours and 10°C. Clear juice was racked to a second stainless steel tank where fermentation was carried out by multiple yeast strains and controlled to a temperature of 18°C. After fermentation was completed, the wine was immediately prepared for bottling and was fined with bentonite, for protein stability but needed no other fining. It was then sterile filtered and bottled on 5th July, 2018.
Our intent is to maximise the retention of the young fruit aromas then get the wine quickly in to bottle to capture these and then allow the cellaring process to build the complexity.


abv14%

May 25th, 2020