Named after my long-time friend Sam our 2016 Sammion is back on the streets. Fermented with whole clusters before being squeezed and put into ceramic eggs to finish and age through the end of autumn and winter. Like the Giallo this wine is bottled with fine lees and will show some cloudiness in the glass. If this is a problem for you then you could always drink in the dark.
Such lovely old vines ranging from 60 to 105 years old, these vines have balance and you can see it in the glass. Lovely acidity from Semillon with the length coming from the old vines. The yellow-orange clay under the 800mm of sand gives width throughout the mid pallet.
Vine Vale Semillon, picked in the 3rd week of February is whole bunch pressed and fermented in stainless steel. Moving away from picking Semillon at a midway point of ripeness this season, as we were graced with cool days and cooler nights, I decided to pick in a slightly riper style this year, giving almost muscat notes. Grown in the eastern Barossa on Sand over yellow-orange clay.