Description
The wine is left in cask for the entire first 12 months on the fermentation lees
and we bottle from the lees. We add about 60ppm of sulphur 2 – 3 weeks prior to bottling
to ensure it is evenly distributed throughout the tank. We cannot mix it in for everything is
still on the gross lees.
NOTES | The Kokerboom vineyard consists of around 80% white Green Grape and 20%
red Green Grape. We pick them together and press them simultaneously. The wine is one of
the richest wines we produce with pure volume and massive texture. The Semillon ripens
very well in this area due to the high solar radiation and the grapes enter the cellar between
13.5 – 14% alcohol.
The 2025 Kokerboom displays the waxy, lanolin-like characteristics generally associated
with Semillon, with an underlying sliver of gunflint reduction that quickly dissipates,
followed by the customary Granny Smith apple and limey aromas. The acidity in this
vineyard in 2025, combined with firm tannins, makes for a mouthfeel that is compact and
textured, and in need of some time; it is a full wine.
We produced very little, so please share with friends.
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