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Trizanne Reserve Sauvignon Blanc Semillon 2016

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Description

Description

Trizanne Reserve Sauvignon Blanc Semillon

Rich aromatics of lime, fresh pear, winter melon, hazelnuts and a touch of herbs. This intensity is continued on the palate with integrated flavours of fruit, spice and minerality; it is luxurious yet finely detailed. The elegance of the savoury finish is noticeable as the flavours very slowly fade. A delicious, elegant wine that leaves the palate suitably refreshed.

We have always enjoyed working with winemakers who are prepared to push the boundaries. Trizanne Barnard is definitely one of these. Deciding to focus on Elim to produce her white wines, she went as far south as it is possible to go. Elim is an ancient land, at the confluence of the Indian and Atlantic oceans, and at the mercy of the prevailing south easterly wind. It is in this, the coolest of cool South African climates that Trizanne has realised her ambition to make aromatic, textured, elegant white wines. Latterly she has also developed a wonderful Syrah in this wind ravaged land too. To balance these challenges she also works in Swartland, the home of the recent South African winemaking renaissance, making reds that are light of touch, vibrant and full of life.

Grapes are sourced from 2 different farms and 4 different parcels. Soils vary from ferricrete, schale and decomposed granite.Vineyards are trellised and irrigated during the young vine stadium. Predominant wind in the summer is the South Easterly which has a cooling effect from the Atlantic and Indian ocean, resulting in long ripening periods and phenolic ripeness. It is a Maritime climate.

Grapes are picked early morning and transported to the winery. Left in refrigerated containers overnight to cool the grapes down to 10C after which they are whole bunch pressed. The juice settles over night and then racked into barrel. Partially natural fermentation in barrel or inoculated depending on the health condition of the harvest. Batonage during fermentation. Wine is left on the lees after primary fermentation and stirred for 3 weeks. Wine is left on the gross lees for 10 months. Racked and blended and back to barrel for another month before bottling.

 

Trizanne Reserve Sauvignon Blanc Semillon – Hay Wines

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