Call me daft, but Barossa Semillon is something I still find hard to warm to. It lacks that get up and vibe which can be seen in other parts of the country.
This comes from Ebenezer in the Northern Barossa. Stewed Apple, some lemon rind and preserved lemon cut in. There's almost a nuttiness about it. It feels a little bogged down and not so playful.
I'd be interested to see how it turns out with some age.
Region: Barossa Valley