The Blacksmith Helix 2020

An ode to Sémillon...

In light of the scandalous lack of Aussie Semillon in this country, and my mild disappointment when I finally tasted a sound Aussie example, I thought I’d try filling in the gaps with some locals. Turns out this is 50% Semillon and 50% Semillon Gris!

The Wine:

Pale lemon (with a generous dash of ‘ish), with a shy nose that’s mostly citrus fruits lemon, lime, unripe nectarines, a bit of herbaceousness and a hint of faint mace.

Dry, medium acidity that’s quite deceiving and I’m still questioning, medium bodied, lower alcohol, and a medium finish. There’s more intensity on the palate but it’s still simpler with the citrus, stone fruits, some honey, a touch of baking spices and a waxiness that rounds out the palate.

Vini + Viti:

50% Sémillon and 50% Sémillon Gris.
The grapes were pressed after 24 hours of skin contact. Followed by barrel fermentation, and 10 months of maturation in old French oak barrels.

Final thoughts: 

'Twas a terrible attempt at matching a Hunter Valley Sem. But a delicious attempt, nonetheless. Gotta love the awesome label that represents the mutation of Semillon to Semillon Gris that could be red one year be red and white the next - the helix strands are made up of bones shaded differently!

Find the Wine:

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