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Technical Tasting Notes
2025 Schulz Home Vineyard Semillon
GROWING SEASON
The 2025 vintage is best described as a classic Barossa Year. Dry, warm and at times hot. Importantly the nights remained cool and the fruit ripened consistently albeit earlier than recent years producing some of the best grapes we have seen. This was certainly the good news. But yields in a number of our blocks was challenging. Frosts in the North followed by a 1 in 100 year drought meant that many of our Northern blocks were well down, Koonunga produced zero grapes, our grenache was down by 75% overall, but our shiraz blocks absolutely excelled producing some of our potentially best ever wines.
The cool nights benefitted the whites which ripened ahead of schedule but retained freshness balanced by pristine fruit flavours.
TASTING NOTE
100% old vine Maderia Clone Semillon grown in Ebenezer in the Northern Barossa. Handpicked, hand sorted, de-stemmed, the 2025 Schulz Home Vineyard Semillon is made in the traditional (classic) barossa style, fermented dry in neutral vessels.
The Semillon is light straw tinged with green. Extraordinarily fresh and bright in its youth. Beautiful spring nose featuring lemon, lychee and spring flowers. The wine is light, very clean and fresh. A wonderful wine to enjoy over the warmer months but for those with good cellaring conditions this is a wine that will improve for many years.
Region/Sub Region: 100% Barossa Valley/Ebenezer
Grape Variety: 100% Semillon
Alcohol: 12.0%
Production: 1200 bottles
Cellaring: 10 years plus
Serve: This wine will match well with a variety of seafood and salad dishes in its youth before developing secondary characters after 3-4 years and providing a perfect match for more robust Fish, Chicken and Pork based dishes with age.
Winemaker: Jo Irvine
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Reviews
2025 Schulz Home Vineyard Semillon
DAVE Brookes (Winecompanion.com)
93 Points - Pale straw with the merest flash of green. Aromas of lemon, green apple and grapefruit. Hints of lime zest, green apple sorbet, meadow flowers, stone, apple skin and just a whiff of cut fennel. Stony lemon fruits stretch out tautly on the wine's mineral canvas. The finish is long and dry with a saline twist and a touch of grapefruit pith.
2025 SOUTH AUSTRALIAN WINE GUIDE
91 Points - The Schulz Home Vineyard Is located in the Ebenezer sub-region of the Barossa Valley. The clone used here is the Madeira clone. The colour is a very pale lemon, while the nose gives us a range of aromas moving through apples, citrus, pears, gentle spice hints and a touch of grapefruit. This is a fresh, clean style with juicy acidity and decent length. Has balance and good intensity for the full length of the journey. It will improve over time, providing pleasure for at least the next 6–10 years, and surely deserve a higher score after a spell in the cellar. Drink now–2035
2024 Schulz Home Vineyard Semillon
Not Yet Reviewed
2023 Schulz Home Vineyard Semillon
Not Yet Reviewed
2022 Schulz Home Vineyard Semillon
Not Yet Reviewed
2021 Schulz Home Vineyard Semillon
2023 James Halliday Wine Companion (Dave Brookes)
91 Points - Maderia-clone semillon from the Schulz vineyard in Ebenezer, made by Christa Deans. Pithy lemon and citrus fruits with a splash of freshly squeezed lime, joined by hints of soft spice, clotted cream, lemongrass and lemon curd. A grassy note appears on the palate, which is savoury and stony at its core, with ample acid drive and a long, dry lemony finish.
2020 Barossa Valley Semillon
Not Yet Reviewed
2018 Barossa Valley Semillon
2020 Wine Companion (James Halliday)
92 Points - This is part of a move to earlier picking, resulting in fresher wines that have less alcohol, but not sacrificing their varietal character. Made by Christa Deans, who has captured the lemony/lemon zest Barossa semillon can have.
Drink by: 2023
2017 Barossa Valley Semillon
QWine (www.qwinereviews.com)
88 Points - Call me daft, but Barossa Semillon is something I still find hard to warm to. It lacks that get up and vibe which can be seen in other parts of the country.
This comes from Ebenezer in the Northern Barossa. Stewed Apple, some lemon rind and preserved lemon cut in. There's almost a nuttiness about it. It feels a little bogged down and not so playful.
I'd be interested to see how it turns out with some age.
