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A Barossa legend since 1859

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Winemaker's Selection Semillon 2023

Winemaker's Selection Semillon 2023

Winemaker's Selection Semillon 2023

750 mL
$25.00
6 x 750 mL
$150.00

Overview

Overview

No history of the Barossa Valley or the Australian wine industry is complete without the mention of Saltram. Established in 1859 by William Salter & Sons, Saltram wines have a proud history of more than 160 years for quality winemaking, innovation and a commitment to the Barossa region.  An immigrant from England, William Salter was one of the first people to purchase land in the newly opened land survey known as the Barossa Valley.  He then built a stone house for his family, naming it Mamre Brook which still stands today at the home of Saltram.
The Saltram Winemaker’s Selection Barossa Valley Semillon is harvested from a Single “Centenarian” vineyard situated between Lyndoch and Rowland Flat. The Winemaker's Selection was introduced to allow experimentation and special parcels of fruit to remain separate so that they can show their true colours. Senior winemaker Alex MacKenzie believes Semillon has a long standing place in history as one of the Barossa’s traditional varieties, renowned for producing wines exuberant in their youth but with the capacity to layer with complexity over time.

Varietal Semillon
Vintage 2023
Country Australia
Region Barossa Valley
Volume 750 mL
Closure Screw Cap
Alc/Vol 12%
Peak Drinking Enjoy Now
Winemaker Alex MacKenzie

Taste Description

Taste Description

Nose

The wine has lifted aromatics of lemon pith, a hint of gooseberry, and complemented by grapefruit blossom.

Flavours and Palate

The palate is fresh and textural with a seamless mouthfeel, showcasing bright flavours of citrus fruits.  Mouth-watering crisp talcy acidity cleanses the palate.

Perfect for fresh seafood and Mediteranean inspired dishes.

Viticulture

Viticulture

The 2022/23 growing season was wet and cool by Barossa standards. Soil moisture was above average due to the wettest Spring since 1992-setting up the season ahead with disease pressure and rain event challenges. These cooler conditions saw the grape phenology mature in line with sugars levels, producing full flavoured wines which retained their natural acidity.