Walking through the vineyards of Chateau d'Yquem, Andrew Wigan could see fruit in the same condition as what he'd experienced back home. Armed with the confidence that Botrytis Cinerea in the Barossa was identical to Sauternes, Wigan returned fully determined to create Peter Lehmann's own expression of Botrytis Semillon. Made exclusively from grapes picked at the Peter Lehmann Semillon vineyard, along the banks of the River Para, when infection of the Semillon is perfect. The grapes are crushed and left on skins overnight before being pressed the next day. Juices are clarified and treated to a mix of fermenters or French oak hogsheads for six months before bottling.