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R1938 for 6 bottles

R323 per bottle
Hazendal Sémillon / Sauvignon Blanc 2017

Hazendal Sémillon / Sauvignon Blanc 2017

Colour : Lemon green
Aroma : The predominance of the Sémillon in this blend opens with floral notes such as honeysuckle, citrus blossom and violets, while elegant fruity notes of white pear and green apple follow. The Sauvignon Blanc component enhances the blend with aromas of freshly cut grass and Cape gooseberry.
Palate : A voluptuous white Bordeaux-styled blend that promises a textured and a creamy finish. The gooseberry and citrus blossom notes follow through on the palate. The complexity in the wine lends itself perfectly to matching with food.

West Coast mussels in a creamy white wine sauce or goat’s cheese.

variety : Semillon [ 67% Sémillon, 33% Sauvignon Blanc ]
winery : Hazendal
winemaker : Clarise Sciocatti-Langeveldt
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol  rs : 3.3 g/l  pH : 3.29  ta : 5.1 g/l  
type : White  
pack : Bottle  size : 750ml  closure : Cork  


92 Points awarded in the 2018 Winemag Sauvignon Blanc Sémillon Report

ageing : Enjoyable now, but will develop beautifully over the next 5+ years.

The Hazendal Range of wines is synonymous with quality, consistency and elegance. Minimalist intervention is applied in the cellar to allow the Bottelary terroir to shine in every bottle.

in the vineyard : The Bottelary Hills are extremely diverse in terms of terroir. A wide variety of different slope aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of micro-climates. The Bottelary area forms part of granitic hills and the reddish - and yellowish - brown soils are highly suited to the production of quality wine grapes. The soils are acidic,
have great water retention capabilities and are well drained. Soil types include Oakleaf, Tukulu, Hutton and Clovelly.

Vineyards in the Bottelary Hills are planted at varying heights from 150m to up to 400m above sea level. All of these factors contribute to crafting unique, distinctive wines with a sense of place.

about the harvest: Grapes were hand harvested at optimal ripeness in the early morning hours to preserve the grape flavours.

in the cellar : The grapes were cooled overnight and pressed the next morning at 5 - 10 °C. 70% of the wine was fermented and matured in a combination of French and Hungarian 500l oak barrels for a period of nine months, while the balance was fermented and aged in stainless steel tanks. The wines are kept on the lees up to the stage of blending before bottling.

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