Description

Semillon is a grape variety that might be unfamiliar because it is usually blended in small percentages with the Sauvignon Blanc wine. This grape's phenolics give the wine the ability to make it in different stylistic winemaking methods, such as botrytis sweet wine. The skins of the Semillon wines have a ticker skin compared with the Sauvignon Blanc. Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of "wine-growing" into practice. Our student viticulturists utilized precision agriculture tools to develop irrigation and nutrition plans directly connecting grape growing to quality winemaking. Conventional, organic, and biodynamic methods are utilized to teach the full spectrum of management techniques.

Wine Profile

Food Pairing Notes:

The buttery and Crème Fraiche texture of this pleasant wine with a soft surface will pair great with creamy sauces and soft-texture foods, such as Fish cooked with butter and hints of lemon zest in this wine, balanced the flavours for this type of food. Food such as creamy risotto, a piece of sourdough bread or any mature, ranch or soft cheese round the mouthfeel of this wine.

Production Notes:

The Semillon was fermented in a Sansaud Puncheon French Oak (500L) with a medium toast that gives this wine more complexity and secondary flavors. A little percentage of the great Riesling juice from the Loess vineyard with Walla Walla Silt Loam. The wine was racked into a tank and bottled for you to enjoy.

Tasting Notes:

Favorable growing conditions allowed for a wine with richly layered flavors of Quincy, yellow apple, papaya, hints of lemon zest, aromas of chamomile, and honey comb with a medium-length finish, which should develop bottle complexities over the next three years.

Vintage Notes:

The 2021 vintage was an extending growing season with extremely high temperatures in June that reduced the low yields for some of the vines. The canopy management was treated with inside leaf removal to create more aeration and prevent diseases, while the leaves on the outside were protected from sunburn.