Torbreck Vintners Woodcutter's Barossa Valley Sémillon 2016

Boris Mathiszik

Pleasant Semillion, first one from down under for me.

Jeremiah Allen

Mineral forward. Fresh seafood, please.

Matt Trader

So weirdly enough, this was the last wine tasted after 6 reds. Would I normally ever suggest that? Probably not. However, in this case it actually worked out pretty well as a pallet cleanser due to the highly acidic character of this Semillon. It is in fact, the Madeira clone of Semillon, that was planted there 160 years ago, proudly producing very low yielding fruit with immense character of terrior. Fermented in both stainless steel vats, and French oak barrels. Musky and nutty on the nose - hazelnut, hay, green apple skin, lemon oil, and flint. The pallet has a subtle butter note, and a crisp acidity for balance - honeysuckle, fresh lychee, lemon, mineral, white pear, and a bright lifted finish. When you realize this wine is only $17, it's pretty mind blowing how good it is, and it isn't even from what most people consider to be the Australian home of Semillon - Hunter Valley. It would be an ideal choice for oysters for sure.

Makoto Someya

Yellow rich green. Slight herb aroma. Citrus, then can feel rich taste. A bit stimulating acid in back area of throat, but it depends on serving temperature. I want to drink white and with lower temperature in summer, but smooth in not so low temperature. Which should I choose? @1020, Eva - XH, 180826-180828