History

We source our Botrytis Semillon from the Riverina wine region in New South Wales which has traditionally been recognised as the producer of Australia’s greatest award winning Botrytis wines. This wine was formally known as Golden Semillon in the Elderton portfolio, but the name has now been changed to reflect exactly what is in the bottle. This wine continues to be hugely successful in the show circuit and with those that taste it worldwide. The 2002 vintage was the Australian representative and just missed out on the title for the world’s best dessert wine at the London International Wine and Spirits Competition.

Winemaking

Upon completion of crushing and pressing, both free-run juice and pressings are combined to maximise the intense sugar and flavour compounds. Fermentation is slow, as the yeast is almost inhibited by the concentration of sugar. On completion of fermentation, the wine is eventually sent to the bottling line and then receives around 3 months bottle maturation before release.

Viticulture

Maintaining our philosophy of making rich concentrated Botrytis Semillon wines, the fruit is left on the vines until the optimum point of botrytis infection. The vineyard, located in the Griffith region of the Riverina (central NSW) is a specifically selected botrytis vineyard, and for this reason, it is especially pruned early in the season.

Awards

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Reviews

•  90 Points - Robert Parker, The Wine Advocate 2009 - This delicious 2007 Botrytis Semillion has aromas of mango, apricots with hints of mixed nuts with an amazing explosion of pineapple flavours which give way to fantastic lemon like acidity. Expect this wine to drink superbly over the short to mid term, and with good cellaring, those that love old, gentile marmalade characters in their botrytis will be truly rewarded.
•  James Halliday, 2010 Edition - Rating: 90 - Typical glowing gold; not as luscious as some, which is no bad thing; candy cumquat vanilla flavours.
•  Josh Raynolds - Stephen Tanzer International Wine Cellar Sept/October Issue - Orange-gold color. Powerful aromas of apricot, cling peach and chestnut honey are complemented by notes of green tea and smoke. Fleshy, palate-coating pit fruit and honey flavors are extremely deep and gently chewy, picking up cinnamon and clove notes on the back end. Very rich wine with excellent finishing thrust and sappy persistence. This is a dessert in itself. 91 POINTS
•  Josh Raynolds, Stephen Tanzer's International Wine Cellar, July/Aug 2010 - 91 POINTS. Brassy orange. Smoky aromas of orange marmalade, apricot pit and botanical herbs. Very sweet, palate-coating pit fruit flavors are complemented by licorice and singed orange, with a late note of candied red berries. Clings impressively on the finish, leaving intense smoke and spice notes behind. This thick, weighty wine should be served by itself as I suspect it would overwhelm all but the most decadent desserts.