Old Vine Semillon

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Vintage2014
Alcohol10%
pH2.79
TA7.61 g/l

Other Vintages:

Grape Variety100% Semillon
Vineyard SoilsLoam over clay (Nuriootpa)
Vine AgeSemillon planted 1961
GIBarossa Valley
Summary

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

Vinification

Fruit was hand picked early in the morning to avoid the heat, crushed and then must chilled to 5 degrees then pressed to tank. Juice was left to stand for 2 days then racked. The juice was warmed to 18 degrees and yeast added, then fermented for 13 days. Following fermentation
the wine was racked and let rest for 1 month on lees before bottling. Light filtration

Colour

Clear pale straw, typical.

Nose

Powerhouse nose of pineapple, citrus and orange blossom – very unusual for Semillon.

Palate

A rich palate of fruits, more tropical than in previous vintages but with
vibrant essence limes and lemons for freshness.

Notes

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 too work a style, literally adding the wine makers spin. The Barossa offers an opportunity that allows one to knits 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 +.

Reviews

  • Bronze Medal Barossa Wine Show 2014