Semillon is used for both sweet and dry wines. In France, it is often blended with Sauvignon Blanc to produce dry white Bordeaux. When grown in warmer regions, the wines produced have low acidity and silky mouth feel. In cooler regions, when affected by Botrytis the wine takes on a rich, honeyed flavor and is known for aging ability.
2012 Coruce Semillon: This Antelope Valley wine is comprised of 90% Semillon and 5% Chardonnay and 5% Viognier. Whole cluster pressed and settled for 3 days and then racked off its solids. Cold fermented for 30 days in stainless steel tanks and then racked off its lees. The wine was then aged for 9 months in 4 year old French oak barrels.
This wine has a combination of aromas and flavors of apple, pear and fig with a touch of saffron spice and grass. Slightly round in style yet finishes with hints of tart lemongrass. Serve cold.
The wine is comprised of 94% Semillon, 4% Chardonnay and 2% Viognier. Whole cluster pressed and settled for 3 days then racked off the solids. Cold fermented for 24 days in stainless steel tanks and then racked off the lees. The wine was then aged for 6 months in 4 year old French barrels.
This wine has a combination of flavors and aromas of apple, pear, lemon grass and a touch of saffron spice on the finish. Crisp and clean with nice acidity.