Thorne & Daughters, `Paper Kite` Swartland Semillon Blanc is deep gold in colour. On the nose the wine boasts intense aromas of green figs, quince and jasmine combined with savoury notes of chestnuts and a subtle spiciness. On the palate the wine is rich, textured and complex with a saline minerality and a nervy acidity that lends structure.
|Style||Dry, White, Full Bodied, Savoury, Minerality, Salinity, Spice, Complex, Structured, Citrus Fruit|
|Dietary||Vegetarian, Vegan, Sustainable|
About the region and producer
Thorne & Daughters was started in 2013 by John and Tasha Seccombe with the aim of producing authentic wines from the Western Cape. It is widely acknowledged to be one of the forerunners of the ‘New Wave’ wine movement in South Africa. Thorne & Daughters is mainly focused on producing Cape white blends, from 15 different growers in Bot River, Stellenbosch, Voor Paardeberg, Swartland, Citrusdal, Franschhoek and Overberg. Fruit sourcing has relied on a network of close winemaking friends and knocking on doors to gather the various parcels with which they work. John and Tasha did not want to be limited geographically, so the net was cast wide and has been driven by “a happy synergy of people, place, soil and vines”.
Swartland is a hot and dry area, although it benefits to some degree from the Atlantic Ocean’s cooling effect on its western border. The viticulturists and vinemakers here specialise in producing high quality wines from varieties such as Chenin Blanc, Sauvignon Blanc, Semillon and Rhône-inspired blends.
Vineyard and Wine Making
The grapes for Thorne & Daughters, `Paper Kite` Swartland Semillon Blanc are sourced from a single vineyard in the “Siebritskloof” (Siebret's Valley) on Swartland’s Paardeberg mountain. The 56-year-old, low-yielding bush vines are planted on alluvial granite soil. These old clones deliver a unique expression of Semillon which is very different to that of modern-day clones. The vineyards are farmed sustainably and the grapes are harvested by hand.
Upon arrival at the winery, the Semillon grapes were whole bunch pressed in an old Vaslin press. This ensured an oxidative and very gentle pressing - yielding a very clear juice. The juice was left to settle overnight and was then racked into old, 225-litre French oak barrels for fermentation with natural yeasts. After fermentation, the wine underwent spontaneous malolactic fermentation and was aged in barrel on its lees. No sulphur additions were made until August following the vintage once the wine had had time to settle. The final blend was bottled without fining or filtration.
Net Orders Checkout