2015 Henschke Noble Rot Eden Valley Semillon

Background: 100% Semillon grown on Henschke Eden Valley estate vineyard, naturally cultured with Botrytis cinerea. For centuries in Europe very late harvest wines have been made from grapes naturally cultured with the Botrytis cinerea mould such as, French Sauternes and German Beerenauslese. This food grade mould, known as Noble Rot, develops when grape berries are ripening causing high sugar and acid levels to be achieved with corresponding development in fruit bunches creating sweet luscious dessert wines.

Vineyard: Sourced from estate grown vineyards of superior quality.

Season: A traditionally wet winter, mild spring and excellent fruit set provided a great start to the vintage. Spring was dry and led into a very mild, dry summer with minimal disease pressure, resulting in fruit with incredible concentration. A dry, warm and windy start to January,  resulted in one of the worst bushfires in the Adelaide Hills in living memory, though well away from the Lenswood Vineyards. By the end of the first week, relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. With the onset of veraison at the end of January, the rain was perfectly timed for old dry-grown vineyards.

Winemaking: 32% aged on lees for 6 months in seasoned 225L French Barriques. Remainder aged on lees in tank for complexity without any obvious oak character and blended prior to bottling with residual sweetness of 157g/L.

Appearance: Pale gold with lime-green hues.

Aroma/Bouquet: Floral aromas of citrus blossom, honeysuckle and lemon curd, with subtle nuances of candied lime and apricot nectar.

Palate: Concentrated layers of pear, citrus rind and honey intertwine with precise acidity. Balanced sweetness and fine texture, for a long and luscious finish.

Food Pairing: Dessert wine is enjoyed in an array of ways; Cheese plates, a generous scoop of ice served with dessert wine or an addition of soda water.  Try Gala Apple and Marmalade Tart or a classic Lemon Tart.

Alcohol: 10.5%

pH: 3.49

Acidity: 7.66g/L

Residual Sugar: 157g/L

Production: NA

Cellar potential: 10+ years

Winemaker: Stephen Henschke

Viticulturist: Prue Henschke