The Semillon came in first and sat on the skins for 72 hours, lightly foot trod and then pressed to neutral barrels with some lees stirring through malolactic fermentation. The Sauvignon Blanc had a two week skin ferment and fermented in stainless steel.
Classic Semillon with notes of guava, lemon, and beeswax. Aromatic and creamy and the Sauvignon Blanc brings passionfruit and hay on the nose.