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Moss Wood Ribbon Vale Sauvignon Semillon Margaret River 2018

Moss Wood Ribbon Vale Sauvignon Semillon Margaret River 2018

HK$208
HK$208
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Medium to full body wine, fresh acidity, soft tannins and clean finish. Stainless steel fermented.
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TASTING NOTES

Colour and condition:

The hue is light to medium straw with green tints. Condition is bright.

Nose:

A lifted and zesty aroma combination of leaf, gooseberry and citrus of Sauvignon Blanc, combining with a nice addition of lemon sherbet and fig from the Semillon. There are also some nice bread dough-like notes underneath, a product of the barrel fermentation.

Palate:

Here the theme of freshness continues, with a zesty leaf and citrus fruit depth, lifted by crisp acidity. Mouthfeel is medium bodied and the texture is nicely rounded, with a touch of bread dough. The finish is clean, with no lingering tannin or bitterness.

PRODUCTION NOTES

Having raw material of this quality meant that in the winery our aim was to make sure we got it safely in to bottle. For both varieties, the hand-picked fruit was whole bunch pressed and the juice was settled in stainless tank. The clear juice was racked to stainless steel, fermentation was commenced with multiple yeast strains and after 4 days, the must was racked to barrels. All were 228 litre French barriques but none were new, because we are only seeking the textural improvement rather than oak character.

After fermentation was completed, all the barrels were racked to stainless steel, with final blend being 74% Sauvignon Blanc and 26% Semillon.

Fining trials were then carried out and the wine was treated only with bentonite for protein stability. The balance of the wine was excellent and no improvement was found using the proteinaceous agents, egg white or skim milk. It was then sterile filtered and bottled on 6th July, 2018.

CELLARING NOTES

With all this freshness, the 2018 Sauvignon Blanc Semillon is a difficult thing to resist and really, it should be drunk young, when these characters are so much to the fore. Nevertheless, for those who want to see some softening of the palate and a little more caramel-like complexity on the nose, we recommend at least 5 years aging.

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