Made with Semillon grapes from the 2019 vintage where the effects of drought were really making themselves known to us poor vignerons. Our entire harvest gave us 1 barrel to play with. This parcel of fruit was serious business though, incredibly high acid and good citrus and stone fruit intensity upon first impressions in the winery.
The acid needed some taming, the phenolics too. As with anything- time heals all. In fact- time makes everything better. The wine was fermented with indigenous yeasts in barrel. In that barrel, it remained for the next 24 months. Full malo, nice and yeasty.
Just 1 barrel made.
A different take on Semillon…. di Renzo.
There’s a lovely colour to it, one you want to curl up next to in bed. On the nose we see hints of hazelnut and lemon meringue, yellow nectarine and bread dough. In the mouth, the there’s fresh fennel, preserved lemon and a lively bit of pucker to round it out. A seriously interesting Sem.
Alcohol: 11.6 %
Total made: 25 dozen