It should display fresh primary fruit aromas of lemons, green apples and figs, while the palate should have lifted acidity, rich texture and a touch of tannin for good cellaring. The fruit is destemmed before pressing. Fermentation takes place as normal in stainless steel tanks held at 18°C, with weekly lees stirring. After the fermentation is completed, there is a reduction in the amount of lees stirring to emphasise the wine's primary fruit notes.
Tasting Notes Colour and condition: Medium straw colour, with green tints. Bright condition. Nose: Fresh fruit aromas of grapefruit, apple and fig. There are also strong notes of pear and musk which is unusual in Moss Wood Semillon and seems to be a feature of 2010. Although we are not completely certain, we believe this is the result of a predominance of distinctly pink berries, as described above. This is a feature of the variety and they occur every year but for reasons about which we are unsure, they were plentiful in 2010. This distinctiveness also applies to the flavours and these grapes have almost a muscatelike floral character. This complexity is further enhanced by background notes of caramel and lanolin. Palate: This is classic Moss Wood Semillon, combining crisp acidity with full body and a slight firmness of tannin on the finish. The mid-palate has ripe apple, fig and pear flavours giving a generous, almost sweet feel, despite the fact the wine is completely dry.