Barossa Valley, South Australia

Punchy fruit driven nose, with pink grapefruit, lemon balm and moringa flowers. Textured, nutty palate with flavours of dried mango, tangerine, lemon sherberts and a firm, grippy finish. The end of the bottle might be a little cloudier, but don't worry, it's just due to the choice of producing wine without filtration or fining.

The Geyer Semillon is a blend of fruit from three different vineyards, each vinified in a way to best represent the site. Component 1 and 2 are sourced from two 90-100 year old sites in the Barossa Valley, one which goes straight to stainless steel to best retain its vivid, fruit aromas, whilst the other, with more reductive, smokey aromas goes to old oak. The third site is a younger vineyard in the Eden Valley - and this portion spends two weeks on skins, with 50% whole bunches. All components were blended upon completion of fermentation and aged in a 1950’s fortified wine foudre for six months. This old wood infused with sherry and flor characters really twisted the semillon in an amazing Jura-esque way - crack a bottle and see! Bottled without any addition of sulphur or fining/filtration.

Old vine Semillon - what an absolute joy and example of the amazing heritage of Australia. Whilst much of the Barossa is ripping out old vines to replace with money making, high yielding Shiraz, Dave Geyer is working with some of the great farmers of the area, devoted to preserving the old vines and varieties of the area. As Dave says, “once a century old vine is gone, several generations must wait to see what it could produce again. This instant gratification is one of the downfalls of the industry. We work closely together to preserve this part of our history to ensure these vines stand the test of time and to produce some epic wines! “

Geyer Wine Co is headed up by Dave Geyer in the Barossa Valley. In an ode to heritage, but with eyes always looking to the future, Dave finds, revives and nurtures some of the neglected vineyards of the region to produce honest, hand crafted wines, often from unsung and unfashionable grape varieties. Keen to avoid all synthetic chemicals and to be in touch with the fruit at all stages from the vine to the bottle, he farms his vineyard parcels sustainably, gently coaxing the fruit from grape to bottle in the cellar with minimal handling, to best highlight regional and cultivar identity. These wines are unlikely to be like anything you will have ever tasted from the Barossa before, with their stereotypical high alcohol big reds, Dave prides himself on producing wines with fantastic concentration, whilst still maintaining moderate alcohol levels and fine acidity. With the Barossa's long hot days, picking early, and a great deal of care in the cellar are key.