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Richard Kershaw The Smuggler's Boot Sauvignon Blanc/Semillon 2018

Richard Kershaw The Smuggler's Boot Sauvignon Blanc/Semillon 2018

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The Smuggler’s Boot Sauvignon Blanc Semillon

2018 Vintage

WINE MAKING

Grapes were hand picked into small lug baskets. The Sauvignon Blanc was whole bunch pressed using a light sparkling wine pressing cycle before going to tank for 2 days of cold settling. After racking off the clean juice a small amount of light fluffy lees was added back and the wine inoculated using a mix of yeasts. Meanwhile the Semillon grapes were destemmed and crushed before being gently pressed into a stainless steel tank. Natural fermentation started (with no yeasts added) and after 2 days the fermenting Semillon juice was racked into oak barrels, of which 2/3rds were new and the 1/3rd had only been used previously for 4 months.

 The Sauvignon Blanc was fermented cool, between 12-14ºC enabling a long, cool ferment so as to preserve all the delicate volatiles that exist in the must. The Semillon fermented between 15-20ºC to allow better oak integration and allow some of the norisoprenoids to release. A light sulphuring followed to stop malolactic and the lees was stirred using heavy dry ice blocks on the Sauvignon Blanc tanks and a batonnage rod for the Semillon. All together the wine stayed on its lees for around 4 months after which the batches were individually tasted and blended together with a light fining and bottled.

TASTING NOTES

Light lotus yellow green in colour, the nose has pristine aromas of elderflower, Meyer lemon and mandarin segments. A clean, seamless palate with vibrant fruit definition balanced with a taut natural acidity, this linear structured wine unfurls to lime, rose and Forelle pear softened by a creamy texture and lingers long after the first sip. A classic white Bordeaux-style wine.

Its fresh, citrus profile and mineral texture makes it perfect with seafood dishes, fish and spring vegetables. Richard enjoys it with tuna sashimi with a delicate lime and ginger or Asian dipping sauce; Oysters (Walvis Bay here are fab); asparagus and peas in a pasta primavera work well or goats cheese, white asparagus and chorizo (lightly spiced) pizza. Aternatively, a ‘posh’ fie pie or poached salmon with peas and frothy hollandaise (not too heavy on the butter), Cod and chips, or beer battered haddock. For meat lovers, Gammon on the bone with broad beans in a parsley sauce. A light Thai green curry with pork or chicken (but go easy on the curry spice).

BLEND

46% Sauvignon Blanc, 54% Semillon.