Both the Semillon and Sauvignon Blanc were hand-picked and delivered to the winery, where they underwent identical vinification. After hand-sorting, the fruit was whole-bunch pressed and the juice clarified by flotation. Fermentation was initiated in stainless steel tanks using a selection of yeast strains, with temperatures carefully controlled and not exceeding 20°C. At approximately the halfway point of fermentation, the wines were transferred to 225-litre French oak barriques to complete alcoholic fermentation.
A completely new release from Moss Wood, this edition is largely Semillon with a small influence of Sauvignon Blanc. Barrel fermentation adds distinctive texture and complexity. The wine shows a pale, typical colour, while the nose opens with punchy, fragrant, zesty lemon and subtle passion fruit notes. There’s a spicy, slightly nutty character from the small amount of oak. The palate is crisp, bright, and energetic, with deep flavours of citrus and stone fruit. A thoroughly enjoyable new release from Moss Wood. - 94 points, Ray Jordan
