< 1997 Estate Vineyard Selection Botrytised Semillon
COMPLETE TASTING NOTES
Semillon was planted on the Chalk Hill Estate in 1981 primarily for blending with Sauvignon Blanc. The site was also chosen to take advantage of Semillon’s susceptibility to botrytis, or “noble rot.” This block lies at the bottom of a north-facing slope, sheltered by hills to the east and west. There is little morning or afternoon sun, and moisture burns off slowly late in the season. After the grapes are fully ripe, humidity or light rainfall encourages botrytis development. A period of warm dry weather can then desiccate the fruit, concentrating the sugar and acids.
This rare combination of events occurred in 1997, with botrytis already detected on some clusters by the second week of September. The decision to leave over an acre of Semillon vines for a potential late harvest wine was made on September 17, when Semillon was harvested for still wine. Within weeks botrytis had spread through these vines, although the clusters were affected unevenly. Harvest occurred in a single day, however, as the botrytised clusters were picked in successive waves by degree of noble rot, a la Sauternes. The winemaker then pressed the various lots separately, settled the juice, and pre-blended at the juice stage to bring the average Brix, degree of botrytis, and flavor profiles to their optimums. Fermentation in French oak with Montrachet yeast ceased naturally at 14% residual sugar and alcohol slightly over 14%, in perfect balance with the acids and flavors. The wine was aged sur lies for twenty months, then racked and clarified by filtration.
REVIEW
Wine Spectator awards the 1997 Chalk Hill Estate Vineyard Selection Botrytised Semillon 92 Points
Complete Review
Restaurant Wine awards the 1997 Chalk Hill Estate Vineyard Selection Botrytised Semillon Four Stars
Complete Review
TECHNICAL INFORMATION
- Blend:
- 100% Semillon
- Vineyard:
- Block L
- Appellation:
- Chalk Hill
- Ageing:
- Twenty months sur lies, 85% new French oak
- Fermentation:
- 100% in barrel, Montrachet yeast, No malolactic
- Harvested:
- September 29, 1997, Brix 38.6°, T.A. 5.9 g/l, pH 3.86
- Bottled:
- July 28, 1999, T.A. 7.6 g/l, pH 3.66
