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An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»
Ken Helm A.M. received the Order of Australia for his work with Riesling, for his contribution to the Australian wine industry, for his support of cool climate wine producers and service to the Canberra community. Helm placed the Canberra region firmly on the map for world class wines after his inaugural 1977 release won significant international accolades. Ken's flagship wines are Riesling and Cabernet, he retains strong ties with eminent wine makers around the globe. Trips to the vineyards and wineries of Mosel, the Rhine valley and Bordeaux provide new inspiration and contribute to the development of his Canberra wines. In 2000 Ken instigated the Canberra International Riesling Challenge, his continuing role as chairman allows him to constantly keep abreast of new developments in Rieslings around the.. Meet one of our nation's most peer respected winemakers»

Moss Wood Semillon CONFIRM VINTAGE

Semillon Margaret River Western Australia
Moss Wood enjoy the challenge of consistently producing the most substantial Semillon wine anywhere in Margaret River. The style has evolved since 1980 with the emphasis on achieving good depth of fruit flavour. Semillon grapes are painstakingly picked in three stages, green, medium and maximum ripeness, to enhance the complexity and achieve a highly engaging white wine experience.
Available in cartons of six
Case of 6
$209.50
There has been a slight, but significant refinement in the style of Moss Wood Semillon, but ultimately, it is the pursuit of excellence which determines the viticulture and handling of fruit. Grapes are hand picked and delivered to the winery, de-stemmed, crushed and pressed. The free runs are cold settled for two days, clear juices are racked into fermenters, a small portion of solids are reintroduced. Pure yeast cultures are added batches are vinified at 17C for a fortnight. Pressings are fined and settled, clear juices are racked and seeded for a separate, pure yeast fermentation. After a week of settling on gross lees, the two components are racked and assembled before a light fining, depending on vintage.
Medium straw colour, with green tints. Fresh fruit aromas of grapefruit, apples and fig. Strong notes of pear and musk, enhanced by background notes of caramel and lanolin. Classic Moss Wood Semillon, combining crisp acidity with full body and a slight firmness of tannin on the finish. The middle palate has ripe apple, fig and pear flavours giving a generous, almost sweet feel, despite the wine is pleasingly dry.
Moss Wood
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