Henschke Louis Semillon 2017

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Henschke
Louis Semillon 2017

Vintage : 2017
Country : Australia
Region : Eden Valley
Subregion
Type : White
Style Medium Bodied Aromatic Dry
Format : 75cl
Alcohol : 12,5°
Grappes : 100% Sémillon

Experts		Score	Vintage
JS	James Suckling	92	2015
RP	Robert Parker	90+	2015
WS	Wine Spectator	91	2014
JH	James Halliday	94	2013
VN	Vinous (Antonio Galloni)	89	2013
JR	Jancis Robinson	16+	2012

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From the same producer

James Suckling (JS) : 92 Points (2015)

The nose veers more towards loquat, nectarines, green pears and preserved lemons. The palate is nicely rounded but with an undercurrent of some tangy acidity, which drives the spicy and herbal elements through to the flavorful finish.

Robert Parker (RP) : 90+ Points (2015)

Opening with lemongrass, fennel, white pepper and chalk dust notes, the 2015 Louis Semillon is dry, light-bodied and tightly wound at this youthful stage, offering thirst-quenching elegance for now with a promise of loads more to come with 7-10 years cellaring.

Wine Spectator (WS) : 91 Points (2014)

Nov 15, 2016 - Vibrant and effusive, with honey and brioche flavors that are elegant and lush. Fried pineapple and lemony touches show on the juicy finish. Drink now through 2026. –MW

James Halliday (JH) : 94 Points (2013)

Gleaming straw-green; an intense, pure, long and focused evocation of semillon with lemon zest, lemon juice and lemongrass flavours on the bright, crisp and long palate. Will age superbly, however great its appeal right now.

Vinous (Antonio Galloni) (VN) : 89 Points (2013)

Pale yellow. Nervy, spicy, focused scents of lemon-lime, quince and jasmine scents, plus a hint of green cardamom. Chewy and slightly ungiving on the palate, offering sappy, refreshingly bitter citrus pith and orchard fruit flavors and a spicy ginger flourish on the back half. Finishes on a bitter citrus pith note, with good thrust and gentle spiciness.

Jancis Robinson (JR) : 16+ Points (2012)

Tasted Mar 2013 - Light (5%) old oaked component plus lees stirring. Pale lemon yellow. Cooking apples on the nose – could almost be a Riesling. Very clean and light but still a bit simple. Still quite astringent.

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