The idea is to make a textural but smashable white that is great with sardines. In contrast to the Adama, it is fermented on skins, but pressed at the end of ferment to protect the juicy character of these grapes. We love semillon for its malleability certainly show this range.
Light straw with a bronze tinge. A nose of musk stick, lemongrass and pawpaw. An oily but textural front palate finishes with coriander seed and fennel. Firm but integrated tannins and crunchy acid make it a great drop with food. - Konpira Maru