Richard Kershaw The Smuggler's Boot Sauvignon Blanc Semillon 2019

The grapes were hand-picked with great care and transported to the winery in small baskets. The Sauvignon Blanc grapes were pressed all over the bunch and subjected to a two-day cold swelling phase. The clear juice was then mixed with selected yeasts, which started the fermentation at 12-14ºC. Meanwhile, the Semillon grapes were completely destemmed and gently crushed in stainless steel tanks, where spontaneous fermentation began naturally without the addition of yeast. After two days of fermentation, the semi-silicon was transferred to oak barrels, two-thirds of which were new wood and one-third pre-fermented. To prevent malolactic fermentation, the wines were lightly sulphurized. Semillon and Sauvignon both spent a period of 4 months on the yeast and were then blended and bottled slightly refined.