Peter Lehmann Masters, Barossa Valley Botrytis Semillon

£10.95
  • Peter Lehmann Masters, Barossa Valley Botrytis Semillon
  • Peter Lehmann Masters, Barossa Valley Botrytis Semillon

Peter Lehmann Masters, Barossa Valley Botrytis Semillon

£10.95

AVAILABILITY: 6 in stock

Grape Semillon
Style Sweet, White, Full Bodied, Luscious, Botrytis, Honey, Marmalade
Country Australia
Region Barossa Valley
Volume 37.5cl
ABV 11%
Dietary Vegetarian


Peter Lehmann Masters Barossa Valley Botrytis Semillon is a beautiful golden wine that will develop with age. It features intense aromas of lemon peel, honey and butterscotch, with added notes of dried apricot, lemon marmalade and rich toffee. Citrus acidity complements the deliciously luscious finish.

Peter Lehmann, Botrytis Semillon is also currently available by the glass in The Wine Press, Dundee's finest Wine Bar.

About the Producer

Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines.

Vineyard and Winery

Peter Lehmann works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The fruit for this wine was sourced exclusively from the Estate Semillon vineyard on the banks of the North Para River, a two-hectare vineyard specifically established for the production of high quality botrytised fruit. The soils are deep alluvial loam and the parcels are typically the last fruit to be picked for vintage.

Upon arrival to the winery, the hand-picked fruit was gently basket pressed. The juice was then clarified and cold fermented in stainless steel tanks. Due to the high concentration of sugar in the grapes, the fermentation was stopped at approximately seven baume and 11% alcohol.

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