The Sauvignon Blanc was fermented with selected yeast strains in stainless steel tanks, but around 12 balling it was transferred to 500l barrels, where it completed fermentation. The Semillon was naturally fermented in a Stockinger Foudre. The Sauvignon Blanc was matured in 500l barrels for 8 months (50% new, 50% old). The Semillon was matured in a Stockinger Foudre for 8 months. After the 8 months the wine was blended and bottled.
Accessible now and has the potential to age until 2032.
Rickety Bridge Paulinas Reserve Blanc Fume Sauvignon Blanc
The Franschhoek Sauvignon Blanc component adds some notes of tropical fruit, blackcurrant, and lime. The Walker Bay component adds minerality, flintiness and great acid balance. To round it off the Franschhoek Semillon adds fullness and waxiness on the pallet.