The Viognier and Riesling are whole bunch pressed to stainless steel before co-fermentation on lees. The Semillon is added after fermentation on fine lees until bottling.
It's the Semillon component that jumps out to me. Perhaps a little underripe? Winemaker Chad Connolly tells me he picks on pH and there are no acid additions. Despite all that, it brings all these leafy and green things that strike up a conversation early and seem reluctant to move on. A day on and the whole package was in more unison. With a golden sunrise like appearance, green capsicum, snow peas, cut herbs, passionfruit vine, underripe pear and tinned pear juice fold into one another. A veil of lemon juice slowly awakens. There is some good textural appeal with puff pastry type feels, but it is definitely a wine that needs food by its side to shine. Be sure not to drink this too cold either.
Drink now.
88/100
Region: Barossa
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