Spier Frans K Smit White Blend 2017

FKS: ‘In the cool of first light, the grapes were hand-harvested in small lugs and pre-cooled before sorting and crushing began. The Sauvignon Blanc was harvested at optimum ripeness, with pleasing natural acidity and hearty tannins. The Sémillon came off the vine at 22-22.5 Balling, just as acidity peaked. Not a moment sooner ̶ or later. Timing is the thing. Using only free-run juice, allowing 6-8 hours of skin contact on the press, and a long stint on the lees. All contribute to the accomplished flavour profile. And of course, barrel blending to correct percentages, before fermentation begins.’