2016 Hart & Hunter RS37 Semillon
History & Provenance
Our latest adventure has been create a new space for an alternative set of wines. Wines that allowed us to play if you like, and invoke memories of vintages and travels gone by. A range that wouldn’t compromise on the integrity of our Single Vineyard Wines, but yet gave us the freedom to exaggerate and create something unique and a little off beat.
Welcome to the Black Series..
Having been lucky enough to experience the amazing off-dry Rieslings from Germany we wanted to try and recreate the sensation of off-dry with the balance of acidity and alcohol, which holds these wines together. Our first attempt is the RS37 Semillon.
The challenge with this wine was stopping the ferment with just the right amount of residual sugar (hence the RS37 tag..) After using a neutral yeast strain and running the ferment cold, we spent a lot of time tasting this wine at all the different stages, with an idea of
35-40 grams in our minds. At this level the sugar/acid/alcohol balance is just right, with lovely citrus flavours and warm honey, finishing with a crunchy acid drive. Great for those wanting to experience a low alcohol alternative.
We are enjoying the RS37 with barbequed salmon fillets.
A beautiful food wine to be drunk icy cold, but we expect it will cellar for the short term.
Residual Sugar: 37g/L
Production: 130 dozen