In spite of our continued enjoyment in making our traditional Sauvignon Blanc/Semillon blend, we thought a slight change of pace was timely for a proportion of the fruit. Cielo translates as sky or heaven in Spanish, reflecting Belinda’s many years making wine in northern Spain.
The wine consists of 100% barrel-fermented Sauvignon Blanc, fermented with naturally occurring yeasts in predominantly old oak. The small percentage of new wood used, is in the form of a “cigar shaped” cask, which is made longer and slimmer than a traditional barrique in order to increase and enhance lees contact. The wine is aged on lees for approximately 12 months before blending to tank for settling, prior to bottling in September.
This is the second edition to Belinda's Cielo and as she learns the nuances of the vineyard with this style it can only improve.
A delicious combination of ripe yellow stone fruit, hints of dried pineapple and subtle wood undertones are the forerunners to this voluptuous, elegant wine. Fermented and aged for around 9 months in 100% French oak (mostly old, with the new component being our ‘cigar’ barrels), the juice is settled briefly in tank and racked without enzyme into barrel, to ferment on naturally occurring yeasts. Delicate mineral overtones and firm chalky characteristics lend weight to the textural mid palate, with supple wood elements and time on lees lending interest and increased depth to the back palate. The fine acidity throughout the palate is a crucial component of this well-balanced wine and contributes fabulous length. At the beginning of a long life. Screw Cap.