Force Celeste - Semillon

Force Celeste - Semillon

The grapes were handpicked across three pick dates with early picks ensuring good pH and acid and structure coupled with enveloping aromas from the riper batches. The majority of the grapes were whole bunch pressed to stainless steel with 10% being barrel fermented. 20% of the stainless ferments were fermented on skins for two weeks for added texture and character. The wine aged for seven months on the gross lees prior to a careful racking. The wine was bottled without fining nor filtration and bottled with a total SO2 of 34 ppm.


Hazy yellow. A bit of reduction blows off with just a few swirls in the glass or the bottle being opened for a bit. Aromas of fresh grass, green melon, and yellow nectarines burst from the glass with subtle notes of cucumber water, honeycomb and a ginger mojito evolving with time. The palate brings a macadamia nut oil profile with intense texture and grip. There is a good bit of acid initially that dissipates leaving a long, persistent and round finish.

One January afternoon Stompie dialed up Vine Street Imports saying he had some Pinotage and Colombard available and wasn't sure what to do with it. It is organically farmed and has incredibly low pH for the site. He didn't want to pass on it and thought about making a little mixed still wine. After a little chat, bubbles was the solution to the equation! All the grapes are grown from one single vineyard in the Malmesbury region. The vineyard was planted in 1999, all bush vines and dryland farmed. As of 2009 it has been farmed organically.

Soils are mostly decomposed granite with Malmesbury shale. Vineyards are planted on south-east facing slopes with about 1,000 feet elevation and roughly 23 miles to the Atlantic Ocean. The fruit was hand-harvested at 19.0°B in early January and then both varieties were whole-bunch pressed to old 500L French tonneau to ferment naturally for 10 days. When the sugar levels reach 25 grams/liter (ensuring 4 bars of pressure) the wine was transferred to tank and bottled. Fermentation finished in the bottle and the wine spent seven months on the lees prior to being disgorged in August. It was bottled without any addition of SO2.

Lemon, Pear, Minerals

Sushi, Fresh Salad, Poultry

About the Winemaker

One January afternoon Stompie dialed up Vine Street Imports saying he had some Pinotage and Colombard available and wasn't sure what to do with it. It is organically farmed and has incredibly low pH for the site. He didn't want to pass on it and thought about making a little mixed still wine. After a little chat, bubbles was the solution to the equation! All the grapes are grown from one single vineyard in the Malmesbury region. The vineyard was planted in 1999, all bush vines and dryland farmed. As of 2009 it has been farmed organically.

Soils are mostly decomposed granite with Malmesbury shale. Vineyards are planted on south-east facing slopes with about 1,000 feet elevation and roughly 23 miles to the Atlantic Ocean. The fruit was hand-harvested at 19.0°B in early January and then both varieties were whole-bunch pressed to old 500L French tonneau to ferment naturally for 10 days. When the sugar levels reach 25 grams/liter (ensuring 4 bars of pressure) the wine was transferred to tank and bottled. Fermentation finished in the bottle and the wine spent seven months on the lees prior to being disgorged in August. It was bottled without any addition of SO2.

Tasting Notes

Lemon, Pear, Minerals

Pairings 

Sushi, Fresh Salad, Poultry