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Like generations of Australians who can’t imagine breakfast without a slice of Vegemite smeared toast, I just can’t imagine a summer evening without a glass of Semillon. The 2022 Falland Single Barrel Semillon is a sideway's step of my usual offering - slightly rich & a little creamy but with a great line of acid... definitely another reason to LOVE Semillon!

6 Bottle Case $240 | Dozen Price $456

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2022 Falland Single Barrel Eden Valley Semillon - 300 litres of free run sourced from Steve and Bec Falland's 136+ Y. O. Dry Grown Long Gully Road Madeira Clone Semillon Vineyard. 350 bottles made.


Very Bright straw with hints of pale apple green.


Honeyed Wax Lemon and golden summer grass over hints of rich yeast and aromatic dried herbs


Creamy lemon curd pie with a smooth honeyed finish. Balanced fruit and textural mouth weight fill the mouth with the light delicate combination of pure varietals, herbal leaves and yeast complexity. The super soft and clean palate is filled out with the richness of gentle oak complexity.lingers on beautifully leaving the mouth ready for the next sip.


Those that know me, understand my pathological love for this variety. It just makes so much sense. It has the same heritage and availability of Ancient to Old Vine material as our most revered Shiraz vineyards here in the Barossa. As a white variety, few can match the suitability evidenced time and again in the glass for Semillon grown on the Barossa floor and ranges. While many look to the Mediterranean for their white wine inspiration of the future, I proudly stand beside out amazing Barossa Floor nurtured Semillon vineyards and hold forth the greatest argument I can muster... DRINK SEMILLON - ITS FUCKING DELICIOUS!!

The Falland's 136+ Y.O. Long Gully Road block sits right on the border of Barossa Valley and Eden Valley - on the Barossa side. The fruit from this block created the Eponymous wine I've learned my true love for this variety on. In 2022, we kept a hogshead of Free Run separate and let it do its thing all alone. After filling the juice to barrel, we allowed nature to take its undeniable course and ferment to kick off spontaneously. Once it was bubbling away, the barrel was lodged into the back of the cold room to quietly do its thing. Then, once primary was mostly done, pulled out and allowed to complete malo (mostly) as well.

Post fermentation, it was sealed up and spent 12 months on lees before bottling and being released at the end of November 2023.