100% Semillion, three Vineyards 90-100 years old (2 Barossa, 1 Eden Valley) 2 fermenters #1.) 50% whole bunch, 50% de-stemmed fermented on skins for two weeks semi carbonically until dry.
#2.) 100% straight pressed juice, stainless fermented until dry.
Blended and aged in 1950's foudre for six months.
'Great example of the capacity of Barossa Semillion, punchy fruit driven nose with a grippy textural palate and mouth watering acid for days'.
That's the winemaker tech notes - this feels like adult lemonade doused with lime and sprigs of rosemary. Textural white of incredible drinkability and vibrancy. Dig in deep.