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David Franz Long Gully Road Semillon 2018

For the sake of your mouth, give a Semillon a go!!
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Primary Notes: Peach Lemon / Lime Chamomile Oyster-y

Secondary Notes: Honeycomb / Beeswax

Tertiary Notes:

Body:

Dryness: Dry

Acidity: Medium

Tannin:

Alcohol (%):

Origin: Barossa Valley, Australia

Maker: David Franz

Grape: Semillon

Fermentation: Vegan Steel Only

Awards:

Decanting:

Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Sri Lankan Monkfish Curry, Mala, sambal stingray

Western Food Pairing: seafood, spiced roasted vegetables, or cheese (Compté, Gruyere, Cheddar).

Description

David Franz Long Gully Road Semillon 2018

David Franz Long Gully Road Semillon is made from seriously ancient vines in the Barossa Valley. It's rare to see vines over 130-years-old anywhere in the world, but these exist in all their glory at Long Gully.

Beautifully delicious, zesty crisp and refreshing. This bright straw coloured nectar promises cool lemony relief from nondescript, bland and flavourless life. The bouquet opens with intense aromas of honeyed lemon and summer grass over hints of rich yeast and dried herbs. There's a slightly wild edge to this Semillon, which keeps it real and alive in the mouth. Zesty lemon curd pie flavours with a delicate combination of dried herbal leaves and yeast complexity. Balanced fruit and textural mouthfeel. A super light and clean palate that hits the perfect spot between ripeness and natural acidity. Lingers on beautifully in a smooth honeyed finish.

A rare goody you'll definitely want to get your hands on. For the sake of your mouth, give a Semillon a go!

100% Semillon from a plot of ancient vines nestling safely in a fold of foothills that mark the start of the Eden Valley and end of the Barossa Valley. The soil is a loose sandy loam over Angaston marble, which gives the vines a pure water source all year round. After hand-picking in the morning, the grapes go through basket pressing straight into tanks. A long and very cold 6-week ferment follows, then a 10-month period resting on lees.

The wine drinks beautifully in its youth, but will really hit the sweet spot 5 years or so from vintage as a rich, full and unctuous drop.

Here are other interesting wines from Barossa Valley!

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