Welcoming the addition of a new PX site in Krondorf to the SJ fold, fruit was picked and fermented on skins for 1 month. Aim was to build out a little more texture and weight to the line without impacting what Semillon and Muscat contribute to the nose and palette. Pressed, settled and racked to 60% netural oak.

Component 2 – Valley Floor Semillon destemmed, wild fermented on skins and macerated for 2 months. Pressed to tank to settle, racked to neutral French oak and stainless steel tank. 

Component 3 - 44 yo vine Muscat à Petits Blanc, destemmed and wild fermented on skins temporarily. Pressed to neutral French oak and stainless steel tank.

Blended and cold stabilised 1 month before bottling. Bottled unfined and unfiltered with minimum sulphur.  

Citrus and tea like characters with a touch of mango splice and paw paw. Honey dew to round out the experience.