Sauvignon Blanc Semillon
Picardy Sauvignon Blanc Semillon is produced from approximately 80% Sauvignon Blanc (three clones) co-fermented with 20% Semillon.
For this blend, the Pannells are inspired by both old world and new world styles to make a white blend having minerality with excellent structure and texture, while retaining vibrant fruit.
In the Vineyard
The vines carry a maximum of 7 tonnes per hectare. In order to achieve low yields the vineyard is non-irrigated and cane-pruned. Picking time for the Sauvignon Blanc and Semillon is usually around early March. The fruit is ripened to approximately 12° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the winery (adjacent to the vines) on the Picardy estate.
In the Winery
Approximately 10% of the Sauvignon Blanc is whole bunch pressed and the remainder is destemmed and pressed. The juice is settled for 48 hours before being racked and the fermentation commenced. The fermentation is carried out using two different yeast strains to give fruit complexity and texture.
The wine is then given a gentle filtration on its way to bottle.