Download Tasting Note:
|Grape Variety||100% Semillon|
|Vineyard Soils||Loam over clay (Nuriootpa)|
|Vine Age||Semillon planted 1961|
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 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
Clear pale straw, typical.
Powerhouse nose of pineapple, citrus and orange blossom – very unusual for Semillon.
A rich palate of fruits, more tropical than in previous vintages but with
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 +.
Bronze Medal Barossa Wine Show 2014