75 dozen produced
100% Semillon, three Vineyards 90-100 years old (2 Barossa, 1 Eden Valley)
#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.