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80% Semillon, 20% Sauvignon Blanc sourced from Woodside, Adelaide Hills, South Australia.
About 30% of the Semillon was destemmed and fermented on skins for about 6 weeks. The balance was foot crushed and held cold for 24 hours prior to pressing. About half of the balance was transferred to old oak barriques, and the rest went to tank.
Fermented naturally and kept separately, the final blend includes about 30% skins fermented Semillon, 25% each of barrel & tank fermented Semillon, and 20% of Sauvignon Blanc that was fermented in a new 600L demi-muid.