You love Semillon, that’s why you are here right? I LOVE Semillon, I love making it and drinking it. Here is a little crash course in Semillon. The variety has intrinsically has high acidity and this high acidity makes it a delight to make, it is forgiving and robust which allows for many different styles and experiments. It also makes it succulent and fresh and age worthy, and acid loves food so it is the most wonderful wine to pair with all kinds of foods. It also has an incredible magical power, which is a result of incredible magical lees. Lees are the spent yeast cells and natural grape solids. Winemakers use them to build texture and creaminess or palate weight. They also absorb and scavenge oxygen, which means they protect the wine from oxidation. Semillon lees are extra voluminous and clever at doing these things. So Semillon can hang around in barrel and be fully protected and the wine stays fresh and bright with a complex and layered palate, for a very long time.

Semillon along with Shiraz, were the first wines I made for Charlotte Dalton. They were going to be the only wines I made, alas I got seduced by some other beautiful varieties that I now also love to make. I release my Semillons bright and young and fresh but hold back a fair chunk of it to release a few years later. Because young Semillon is beautiful and aged Semillon is also so incredibly beautiful, something entirely different. I stopped doing this for a while as the accountant didn’t really like the idea of sitting on inventory, and storing it, when I could easily sell it, so I stopped this in 2018. And now it is time to release the 2018. But I thought it would be a pretty neat idea to make little pack so you too can see the evolution of Semillon and appreciate all the little nuances of an aged Sem. So I present to you Love you Love me 2017, 2018 and 2024. Separately these aged Semillons would cost you $45 each but you can buy the 3 as a pack for a bit of a nicer pack price.