Sierra Reed ‘Surf Coast’ Semillon 2020
100% Semillon from Geelong, VIC
Aroma: Fresh Capsicum + Preserved Lemon | Palate : Beeswax + Lime Juice
Notice some notes of green vegetables or dried herb in your wine? This is probably due to whole bunch (cluster) fermentation. Usually winemakers will use a destemming machines to remove the greenery from their grapes prior to fermenting. However, to add to the complexity and earthiness of wines, it is possible to leave the bunches fully intact to express flavour not only from the grapes but the stalks as well. This technique may be currently on trend but is also historically how they made wine prior to the invention of the machinery, when destemming by hand was impractical. This method can result in a range of outcomes depending on key factors, including the greenness of the stalk, ripeness of the fruit and whether Carbonic Maceration has taken place. More typically stems will add tannin and structure to naturally delicate wine, they are chemically complex, and radically shift the chemical profile of the wine meaning they demand grapes which have high acid, powerful fruit flavours and minerality. They’re regularly used with grapes such as Pinot Noir, Syrah, Gamay and, in this interesting (and very limited edition) expression of Semillon from Reed Wines which was bottled days ago as a one off run.