Both Semillon and Sauvignon Blanc were gently de-stemmed and crushed immediately. Light pressing followed with the free run juice separated and fermentation taking place in tank. The parcels of Semillon and Sauvignon Blanc were kept separate throughout. The fermentation was carried out in stainless steel tanks at 14 degrees for 21 days. At completion, the wines were racked off their lees. Thereafter blending trials were carried out to produce what we considered to be the best possible Semillon and Sauvignon Blanc blend.
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