Lenton Brae Wilyabrup Semillon 2025
- 95
- $26
- Drink by: 2026-2036
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It does the old heart good to see a straight Semillon being made in Margaret River against the tide of blended whites and Chardonnay. A small portion of the fruit was fermented in French oak puncheons, with both the tank- and oak-fermented components spending eight months on lees before blending. It retains the crisp citrus edge of Semillon, while the lightly influential oak contributes a subtle nutty and creamy textural element. The palate has real depth, yet there is a crunchy, zippy acidity and tangy citrus drive, with a lemon zest nuance elevating the wine through to the finish. A terrific example of Margaret River Semillon.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
