|Grape Variety||100% Semillon|
|Vineyard Soils||Loam over clay (Nuriootpa)|
|Vine Age||Semillon planted 1960|
Semillon is the workhorse variety, not only for the Barossa but for Australia. It never ceases to amaze us how many wineries balk at labelling a wine Semillon, and prefer to call it “Classic Dry White” or something to that effect. Kaesler Semillon reflects some of Reid Bosward’s winemaking past. He cut his teeth at Tyrrells, had a stint in the Graves, and then finally settled in the Barossa.
Fruit was harvested on the 11th of February early in the morning to avoid the heat. Cold pressed then the juice naturally settled than racked and fermented cool at 12 degrees for the next 12 days with natural yeast for regional definition and texture. Light filtration.
Citrus, mandarin, green apples and mineral notes.
Refreshing lemon lime zest with crisp acidity and a lingering finish.
The Hunter teaches you about acid, balance and respect for its more subtle characteristics, not to mention its ability to age. Graves teaches you how to work a style, literally adding the wine makers spin. The Barossa offers an opportunity that allows one to knit these lessons together, and come up with a style that is tasty when young, but will also offer some interest as it ages. Be brave, stick it in the cellar for 10+ years.