Red Sémillon
Koen calls this a “proper winter wine” but the jury thinks it could pair with any season. It’s got herbaceous, almost amaro hints on the nose. A smooth and soft lemon curds palate will lift your spirits on even the grayest of days.
The fruit was all hand-picked (of course) and was then fermented in three batches. Some of it fermented destemmed in stainless steel for 5 days, some was fermented half destemmed/half whole cluster in stainless for 210 days, and the rest was fermented fully destemmed in a ceramic egg for 210 days. After that period, 20% was put in stainless steel tanks for 12 months and 80% in season French barriques for 5 months before being blended to tank and bottled.