Ghost Corner Semillon (6)

The Ghost Corner range was inspired by the extreme coastal area around Cape Agulhas near Elim, known as ‘Spookdraai’, where many ships have been wrecked. Grapes are crushed at 8 °C with eight hours of skin
contact before a light pressing. Two days of juice settling is followed by racking and the addition of yeast. Thereafter, 13% of the juice is fermented and matured in 225l French oak barrels for five months; and 87% is tank fermented at 11 °C for 24 days. Finally, the wine is matured further on the fine lees for an additional four months with a monthly bâtonage of tank and barrels before the final blending and bottling.