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Geyer Semillon 2017


Product Notes

75 dozen produced

100% Semillon, three Vineyards 90-100 years old (2 Barossa, 1 Eden Valley)

2 ferments:

#1) 50% whole bunch, 50% de-stemmed fermented on skins for two weeks semi-carbonic 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 Semillon; punchy fruit-driven nose with a grippy textural palate and mouth-watering acid.

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