FORCE MAJEURE Semillon 2019

FORCE MAJEURE Semillon 2019

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Pure citrus fruits and white florals alongside a moreish and saline finish. Unfined and unfiltered.

 

Mother Rock/Force Celeste Wines are made by  Johan Meyer, one of an exciting generation of winemakers currently making waves in South Africa. A wonderfully textural Semillon produced from old, dry farmed bush vines in the Swartland. Pure citrus fruits and white florals alongside a moreish and saline finish. Great drinking.

Producer: Mother Rock Wines

Region/Country: Swartland, South Africa

Grape/s: Semillon

Production Method: Sustainable farming and natural skin contact winemaking. Bottled unfined and unfiltered.

Style: Fresh, bright and textural with citrus fruit character

Pairing Suggestion: Seafood, vegetable dishes, salads

Mother Rock Wines

Mother Rock is a collaboration between winemaker Johan Meyer and Indigo founder Ben Henshaw.These are terroir-focused wines made to offer drinkability and enjoyment. Mother Rock is about showcasing the best and purest expression of South Africa’s diverse terroir.

From the Natty Boy

This comes from the Mother Rock stable, which is a joint project between UK Importer Indigo Wines and Johan Meyer, who is one of an outstanding raft of young South African winemakers coming through at the moment. The fruit comes from the Swartland region of the Western Cape, which fell under the shadow of more famous regions such as Walker Bay and Stellenbosch in the South African winescape, but is home to a myriad of old vine, dry grown vineyards which are being reinvigorated and appreciated once more. This is the hotbed of South African natural winemaking, home to the likes of Testalonga and Intellego, whilst also providing fruit for iconic producers such as Mullineux and Eben Sadie. Anyway, all farming is organic, this is a dry and warmer region so organics is both practical and a bit more straightforward than in cooler regions that get more rainfall. Grapes are picked in the early morning to avoid the heat of the day and quickly moved into the cellar. They use small crates here as it reduces the instance of damaged fruit from compaction/weight. Winemaking is strictly minimal intervention. The bunches are pressed and the juice is allowed to oxidise (this is a method of “vaccinating” the wine against oxidation down the line, and means they can use less SO2 at the bottling stage). 20% was fermented on skins and aged for 7 months on its gross lees and the rest underwent a more classic cool ferment in stainless steel. Bottled unfined and unfiltered. Super saline this, with great texture. It’s both waxy and pithy at the same time and incredibly moreish. Sem always goes citrusy and honeysuckle and has a wonderful tart acid line. Very tasty indeed.

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