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The Garajeest.

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The Garajeest Semillon 2015

SEMILLON VINEYARDS
The general climate of Elgin is considered uniquely well suited to the growing of premium quality grapes. With no shortage of water in the valley and a high annual rainfall, the Elgin area is the envy of many farmers in this generally arid land of ours.
The drip irrigation in the Semillon vineyards can therefore be viewed as an insurance policy rather than a necessity and allows for greater manipulation of the vines in the pursuit of excellent quality fruit.
The harvest of the Semillon began in Early-March which provides a perfect, long ripening period to develop the intense concentrated flavours.

TASTING NOTE
An elegant, vibrant Semillon filled with intense citrus, stone fruit and tree fruit flavours of: lemon, apricot, apple and pear-ripe fig surfaces in an ever changing glass. The wine has an underlying minerality with hints of white blossom, an enticing lanolin textured palate, and a nectarine pithy finish. Good purity and finesse combined with gentle oak detail from the 50%-barrel fermentation and 50%-barrel aged portion, compliments the fine harmony between alcohol, fruit and acidity. The wine is expressive of the variety and its distinct cool climate origin of Elgin. Taut and focused, potential to age 2-3 years. Well paired with rich fish and shellfish dishes, light meats, creamy sauces and Asian flavours.

VINIFICATION & MATURATION
The grapes are hand-picked in the cool of the morning. They are placed in lug boxes and make their quick journey to the cellar, avoiding unnecessary crushing and premature juice oxidation. The grapes are then de-stemmed and gently crushed.
The Semillon undergoes direct pressing (separating the juice from the skins, pulp, and seeds) and is directed to tank. The juice is then settled for a day or two. The Semillon is then racked (the decanting of clear juice or wine from above the sediment) to tank as well as a percentage being racked to barrel.
The Cabernet Franc is made in an oxidative style and is racked to a concrete open- fermenter where it too settles and is cold soaked (pre-fermentation maceration, soaking grape solids in their juice).
The juice then awaits the onset of fermentation after which it is inoculated with cultured yeast. The juice begins its transformation through fermentation-whereby it is continuously checked and fed nutrients.
A punch down regime is followed for the Cabernet Franc (the act of pushing the cap down into the fermenting liquid to wet it and facilitate colour, tannin and flavour extraction.)
A component of the Semillon is barrel fermented (The integration of oak is far better than a wine having only aged in barrel).
Once the must has fermented dry, and the natural sugar has been transformed into alcohol, the must is now wine.
The Semillon continues to age Sur lie in barrel (Autolyzed yeast cells add mannoproteins and other compounds to the wine, developing roundness, increasing complexity, and retaining freshness of the wine).
The Cabernet Franc is then pressed and racked into barrels where it undergoes Malolactic fermentation (Malolactic, or secondary fermentation changes natural malic acid into lactic acid and CO2.This softens the acidity, imparts richness to the flavour, and adds to structure and complexity of the wine). The Cabernet Franc is racked back into barrel where it too continues to age.
Aging in barrel has many benefits: barrels impart a slight exposure to oxygen (the colour becomes stabilized due to the interactions between tannins and anthocyanins with the low levels of oxygen); tannins are softened; and wine structure as well as aroma is improved. An array of French coopers is used to add depth and complexity to the wine-promoting primary characters and giving support in lengthening the wine.
The wine is tasted monthly combining a monthly analysis to ensure the health of the wine. The wine is then stabilized (ensuring the wine is microbially and chemically sound.), filtered (ridding the wine of unwanted microbes), bottled and labelled.

General properties

Alcohol: 13.24%

Residual sugar: 1.8 g/l

Total acid: 6.8 g/l

pH: 3.32

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