Moss Wood 2019 Semillon – James Halliday, Wine Companion
Pressed, the juice transferred to stainless steel tanks and settled for 48 hours, then racked and seeded with multiple yeast cultures and fermented at 18 degrees C, bottled as soon as possible in Jul. Smooth as silk with a velvet trim. It has multiple layers of fruit, and can silence any food match.
Published 01 August 2020