Stunning old Barossa Semillon vines at a ripe old age of 50 years on sandy soils went into this beauty. Handpicked by Barossa’s own Sam and his crew, fruit was chilled, bag pressed and allowed to settle before vinification. Fermentation was smooth and controlled with a calculated component of non fermented juice kept separate for post fermentation and settling dosage. Juice was then added back to the base wine, bottled and allowed to ferment in bottle.  No adds, fining, sulphites…..just the juice.