Price:  £16.50 | Case Rate: £15.67
Ex Tax: £13.75

Kilikanoon - Pearce Road Barrel Fermented Semillon 2016

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Barossa Valley
  • Wine Maker: Kevin Mitchell
  • Grape: Semillon
  • Grape Percentage: 100%
  • Alcohol Percentage: 12.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2025
Food Matching

Food Matching

Seared Scallops with Spec on a Minted Pea Puree

Duty/Vat Paid
WA: 86 (2013) JH: 88 (2014) JO: 96 (2014)

Wine tasting notes

Pale straw in colour, youthful green tints with brilliant clarity and appearance. Lifted aromas of lemon curd, cut grass and citrus rind dominate the nose. The delicate flavours of lemons, hints of French oak creaminess and natural racey

Winery Information

Kilikanoon

Kilikanoon was founded in 1997 when winemaker and proprietor Kevin Mitchell purchased the property of the same name in the hamlet of Penwortham in South Australia

Expert Reviews

Wine Advocate/Robert Parker (2013)86 pts

July 2015 - Lisa Perrotti-Brown - The 2013 Pearce Road Semillon has lemon curd, apples and toasty oak notes plus some hints of dried herbs. Medium-bodied and showing prominent oak on the palate, it still has nice freshness and a long, woody finish. This is old school stuff.

James Halliday (2014)88 pts

New French oak, full-bodied flavour, pretty classy for the most part but then loses its way through the finish (woody and not particularly long).

Jeremy Oliver (2014)96 pts

A superbly made and presented semillon whose dusty, faintly herbal and smoky bouquet of melon, vanilla and fresh chalky, mineral notes is sweetly lift by scents of yellow flowers. It�s round and juicy, with a pristine, creamy presence of white peach, melon and nougat perfectly knit with smoky vanilla oak, extending long and fluffy towards a long, charmingly balanced and faintly sappy finish.

Vinification Notes

Terrific Semillon ripening conditiions again prevailed at our Pearce Road vineyard in 2014. The vineyard's 470 meter elevation, warm dry days and cool early morning temperatures over harvest the perfect ingredients in creating a wine of great finesse, varietal purity and balance. One hundred percent barrel fermentation and maturation for six months in new and one year old French oak hogsheads has both complemented and enhanced the zesty lemon and cut grass flavours of the grape. Twice weekly battonage (lees stirring) has added to the wines complexity and creamy palate structure.