Ironcloud

Pepperilly Sauvignon Blanc Semillon

The Sauvignon Blanc and Semillon were each picked at optimum ripeness, however were harvested bout 2 days apart. It was transported directly to the winery post-harvest, then pressed to tank and cold settled. The ferment temperature was kept at around 14-15 °C, this helps retain the fresh primary fruit aromas while also developing a complex fermentation bouquet and increased palate weight and texture. Post alcoholic fermentation the wines were left on yeast lees to gain texture and complexity. When the balance was achieved, the two components were blended and fine, filtered and bottled.