It’s Barossa Semillon Jim, but not as you know it. In this neck of woods, Semillon tends to be made a little different to some of the other Australian wine regions where it is grown. It’s generally picked later and aged in seasoned oak barrels, he resulting wine is broader, expansive and shows some toasty oak-derived influence in the glass.
Sticking to our manifesto of producing wines that are not only downright delicious to drink, but are versatile when it comes to food and wine matching, we’ve boldly gone the opposite direction and I’m sure you will love the results.
Our Semillon grapes hail from the Greenock sub-region on the Barossa’s Western-Ridge. These dry-grown, gnarled old vines provide the perfect canvas for the finished wine. We hand harvest the grapes early and ferment using wild yeasts, stirring the lees twice a day in the stainless-steel tanks. The idea here is to have a wine that shows finesse and precision on the palate, with defined fruit characters but also displays textural components that make it hard to stop drinking. We think we’ve nailed it.
With great clarity of colour and bright aromas of lemon, apple and grapefruit, it’s a wine that immediately captures your attention. The citrus and apple aromas transpose neatly onto the palate which shows great purity of fruit and a slinky, textural mouthfeel as it sashays its way around your mouth. Focused, bright and energetic with a beautiful line of acidity that gets the saliva glands twitching and we reckon that a few glasses of this would be just perfect with some seafood off the bbq, or indeed just close at hand when you require a bit of a pick-me-up.
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