2024 Bosward Semillon

2024 Bosward SemillonSemillon has a noble history in the Barossa, and indeed Australia. It arrived first in Australia with the Busby collection, not long after the first fleet. It was settled and propagated in Parramatta Sydney then planted in the Hunter Valley. The variety arrived in the Barossa independently of the original shipment in the mid 1800's. The Lutheran refugees called for varieties that were sturdy and could tolerate the warm, dry environment. Being of

Semillon has a noble history in the Barossa, and indeed Australia. It arrived first in Australia with the Busby collection, not long after the first fleet. It was settled and propagated in Parramatta Sydney then planted in the Hunter Valley. The variety arrived in the Barossa independently of the original shipment in the mid 1800's. The Lutheran refugees called for varieties that were sturdy and could tolerate the warm, dry environment. Being of Slavic heritage these original growers were not familiar with this grape, but as adept farmers they quickly recognised, then realised, it's potential.

It remains a staple to this day.

Colour: Pure with a glint of green.

Nose: A wild spectrum of jasmine, citrus rind and Kaffir lime leaves, lead the trumpets. White peach and nectarine on bass, co-ordinate the punchy horn section.

Palate: Lime skins, pith, kaffir lime leaves lead the show, with structure. An array of citrus, not just the greens and yellows, some mandarin as well, pull the palate together. The wild array is corseted with edgy acid, which hallmarks the 2024 season.

  Alcohol: 12.5% 

"Barossa semillon is kinda in my wheelhouse, often unsung more broadly, sure, a few get the spotlight, but generally, nah. Anyways, when done well, they get pithy and waxy and textural, and this fits the bill.

This is savoury, saline, gently nutty, dash of alpine herb, all the spectrum of citrus including lesser sung cumquat and chinotto orange in the mix. It squeaks and chomps in the palate, it finishes with tingly, mandarin-meets-grapefruit pulp tang. A flesh to texture, that chalkiness and pucker. Thank you. Thanks. It’s energetic and so flavoursome. What a wonderful white drink, in a distinct style (don’t expect something, per se – I called out a kin to Loire chenin here)."

95 Points, The Winefront, Mike Bennie. Aug 2025.

Drink 2025-2038