Peter Lehmann's story with Noble Semilon goes back many years when Andrew Wigan had the good fortune of experiencing vintage within the vineyards at Chateau d’Yquem, home to the greatest sweet white table wine in the world. What he had assumed to be spoilage, was in fact Botrytis Cinerea. Traditionally, botrytis affected wines are the most complex and longest lived of all sweet styles. The Barossa Valley is an ideal region for late harvest given the quality of local Semillon and the warm conditions that continue well into vintage
Walking through the vineyards of Chateau d’Yquem, Andrew Wigan could see fruit in the same condition as what he'd experienced back home. Armed with the confidence that Botrytis Cinerea in the Barossa was identical to Sauternes, Wigan returned fully determined to create Peter Lehmann's own expression of Botrytis Semillon. Made exclusively from grapes picked at the Peter Lehmann Semillon vineyard at the banks of the River Para when infection of the Semillon is perfect. The grapes are crushed and left on skins overnight before being pressed the next day. The juices are clarified and fermented in French oak hogsheads and tanks for six months before bottling.
Brightly polished gold colour. Classical aromas of lime marmalade, dried pear and a hint of apricot kernel. A sublime, lifted nose, incredible charm and personality, complex characters and deeply honeyed notes. Stylish, more-ish and luscious, delicious with dried currant and apricot flavours, complemented by fully integrated French oak, pierced by superb natural acids. A wine of remarkable intensity and superb weight, multi dimensional fruit everywhere on the middle palate. The richness is intriguingly counter balanced by tangyness, it finishes clean and satisfying, beckoning for another sip. Botrytis Semillon is a very versatile style, naturally thought of as a dessert wine, it's also superb with soups and cheeses