Sorrenberg Sauvignon Blanc Semillon 2019
'Sauvignon blanc gets skin fermented for around a day, usually, though in 2019 that was less. I didn’t know that (about the skin fermentation), but Barry tells me that’s long been the process for this wine. Semillon is direct pressed to barrel (which reminds me, there’s some incredible looking stuff in barrel to come!). It’s a fuller figured rendition of this wine, but not without the expected charm; as always Sorrenberg wines swing with seasons so vividly.
Textural, richer style. Silky, smooth and long with a core of grapefruity-minerally acidity. Shows with pretty stone fruit flavours, a lick of light halva-like nuttiness, finishes very long and lip-smacking. Bountiful, beautiful perfume comes before all this. It’s such a delicious, near hedonistic style, but still feels pent up despite the chubbier figure. As a qualification, I’ve drunk three bottles in ten days since first coming at the wine. Mea culpa.'
- 95+ points, Mike Bennie, The Winefront
'This wine comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 8 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. This wine was 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for.
The nose of the 2019 Sauvignon Blanc/Semillon is showing a combination of Meyer lemon, grapefruit and a hint of kiwifruit and green pear. These fruits follow on to the palate with a freshness combined with refined acid creating a minerally, well-rounded finish.
Cellaring potential 8 years .'
- Sorrenberg Wines