Cape of Good Hope

Laing Semillon

Avg. 0 - 0 Ratings Rate this
standard courier: 3 working days

WLCOGHSEM15

R 120

Ready to ship   available 60 +

2015


Cultivar:

Semillon

Country:

South Africa

Rating:

4.5 Stars - Platter's 94 Points - Tim Atkin

Specifications:

13.5% alc vol
Type: White Wine Cellaring Potential: 5 - 10 years
Origin: Olifants River Appellation: Citrusdal Mountains

Tasting Notes:

Stone fruit aromas tinged with a honeyed note and a light lanolin nuance. A textural wine with lovey interplay of stone fruit - nectarine and peach - with vibrant lemon zest brightness and then a tangible flinty feel below. Appealing freshness of acidity which is contrasted by a structured, full-body from subtle use of oak. The finish is long and rich with just the gentlest hint of wax. 

Lime
Lime

Passionfruit
Passionfruit

Peach
Peach

Pineapple
Pineapple

The 2015 season will go down as one of the earliest and best vintages in decades. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. Yields were slightly lower, and the smaller berries produced wines of exceptional flavour, balance and concentration. 

Henk Laing's farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, - having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived around 50 years of heat, red sand and a paucity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

The wine spent 6 months on the lees before being blended and bottled in September.

The grapes were taken into the cellar and cooled to below 14 degrees Celsius. Bunches were hand-sorted and whole-bunch pressed. Fermentation took place in stainless steel tanks. After fermentation the Semillon was aged in very old 600ℓ French oak barrels. 

Food pairing

White Fish Soft Cheese Seafood Salmon
 Selected for you 
 BEST sellers 

Reviews

0 Ratings

To rate this wine, please login

Top Comments

Anthonij Rupert Wyne News

Sign-up to receive our Newsletter.