Franklin Tate Estates Sauvignon Blanc Semillon

Both the Sauvignon Blanc and Semillon fruit for this wine were harvested on a cool March evening to retain aromatics of the fruit. The Sauvignon Blanc and Semillon were processed individually with some skin contact in the grape press. Following settling the wines were racked and inoculated for ferment in stainless steel vessels. A combination of yeasts were used to enhance the varietal characters and to produce fresh, fruity, clean wines. Fermented at cooler temperatures for the preservation of fruit aromas and flavours. After a few weeks on yeast lees, the wines were racked and the individual components assessed and blended. The final blend was given a light fining before being filtered and prepared for bottling.