Beau Constantia 'Pierre'
I love it's complexity, wealth of fruit, texture and balance. Such a food friendly wine too, really classy.
The blend was made up of three portions: The first portion (45%) was a field blend of Sauvignon Blanc and Semillon simply destemmed into a small tank, where it enjoyed complete skin-ferment before being sent to 225L French oak barrels. The second portion (40%) was left to soak on the skins for 16 hours before being pressed to clay amphorae, and the last in was a small, ripe, picking whole bunch pressed to an old 225L French oak barrel (15% of the total blend).