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Arrowfield Estate Late Harvest Semillon

Out of Stock

Cracka Review

The Riverina region has the prefect ripening conditions for producing this very distinct wine style. The grapes are left to hang on the vines late into the growing season to develop "noble rot" which concentrates the sugar, flavours and acidity. The resultant wine is intense and complex with dried apricots, marmalade and honey overtones. The luscious palate has lingering fig and raisin characters balanced by crisp, refreshing acidity.

The fruit from the Griffith vineyard was hand picked over two days. The fruit was harvested at 20.5 Baume and was immediately crushed and chilled to an air bag press were it was pressed up over a 24 hour period. The juice was cold settled for a further 24 hours and the clear juice was inoculated with yeast and fermented at 12 to 14 degrees for approximately 21 days. On completion of fermentation a portion was aged in 1-3 year old French oak barriques with the remainder matured in stainless steel. The components are then blended, cold stabilised, filtered and bottled.

Winemaker's Notes

The Riverina region has the prefect ripening conditions for producing this very distinct wine style. The grapes are left to hang on the vines late into the growing season to develop "noble rot" which concentrates the sugar, flavours and acidity. The resultant wine is intense and complex with dried apricots, marmalade and honey overtones. The luscious palate has lingering fig and raisin characters balanced by crisp, refreshing acidity.

The fruit from the Griffith vineyard was hand picked over two days. The fruit was harvested at 20.5 Baume and was immediately crushed and chilled to an air bag press were it was pressed up over a 24 hour period. The juice was cold settled for a further 24 hours and the clear juice was inoculated with yeast and fermented at 12 to 14 degrees for approximately 21 days. On completion of fermentation a portion was aged in 1-3 year old French oak barriques with the remainder matured in stainless steel. The components are then blended, cold stabilised, filtered and bottled.

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