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We’ve always a had a bit of a soft spot for Barossa Semillon. The potential is underrated we believe, so we’re pleased to welcome this wild-fermented Greenock Semillon to the portfolio. It’s cropped from a low-yielding, old vine vineyard located north of the township (planted in the 1960s). The clone (143) is both early ripening and low-cropping, producing just a small number of tiny bunches per vine. The grapes were hand-picked then whole-bunch pressed to stainless steel and one barrel for fermentation. It was kept on its post-ferment lees for an additional six months to build freshness and texture.
The 2017 growing season was a cooler one and it has gifted a deliciously textural yet vibrant Semillon with pink grapefruit, candle wax and fresh-cut hay flavours, good acidity and a moreish, salivating close. Terrific value!