Grape Variety: Semillon

Region: Barossa Valley

Sub Regions: Rowland Flat

Fermentation: Seasoned French Oak Barrels

Yeast type: No cultured yeast added

Pressing: Bag Press

Maturation: Stored in seasoned oak barrels on lees for 5 months

Winemaking: From a 1970’s planting of Semillon, harvested early to retain freshness. Pressed and settled overnight then transferred to seasoned barrels for the ferment to start naturally. A long slow ferment over several weeks naturally stirs the light lees, giving a textural component to accompany the rich, old vine Semillon fruit weight. After maturation on lees for several months, the wine is racked and bottled without fining or filtration.