Vinification 2006 was an abundant vintage with a long warm ideal growing season.
Acid levels were slightly higher than previous years so look for these wines to pair very well with a variety of cuisine.
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Winemaking This wine is 100% Semillion and has been barrel aged in a combination of predominantly French and some American oak.
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Aroma / Bouquet / Nose Our 2006 Semillion has aromas of orchard fruits and soft vanilla.
The palate shows full body with medium acid and dried apricot characteristics as well as a suggestion of melon.
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Food and Wine Pairing Pair this wine with a variety of seafood complemented by a fruit compote.
Try sesame crusted baked halibut with jasmine scented rice and an apricot compote for a sensational experience.
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Technical Notes
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| Alcohol/Volume | 13.7 %
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| Dryness | 0
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| pH Level | 3.48
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| Residual Sugar | 3.4 g/L
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| Total Acidity | 5.6 g/L
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| Release Date | September 2007
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| Ageability (Serve Until) | 2010
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| Serving Temperature | 8 degrees Celsius |
| Oak Aging | Yes
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