2022 Kin Semillon
A punchy, full-flavoured Semillon with bags of character and texture underpinned by grapefruit and pith and a subtle fresh green herb note that lends complexity.
Estate grown and made
Certified organic and biodynamic fruit
210 dozen made
"Campbell Mattinson and I visited Alkina recently and we both walked away besotted by the estate. This semillon, certified organic and biodynamic hails from the Old Quarter Block in Greenock. Two ferments: one larger ferment in concrete tulip with 10% whole berries and 10% whole bunches; the second on full skins (40% whole bunches) in stainless steel. Light yellow and packed full of aromas of apple skin, dried fruits, mandarin rind, soul-like spice and stone. Super-complex, pithy and textural drinking with enough grip and verve to demand food. Great stuff."
93 points, Dave Brookes, Halliday Wine Companion
"Cloudy in the glass, with hues of mandarin and pink grapefruit peel, the 2022 Kin Old Vine Semillon has a nose of that skin-like character of orange peel and citrus zest, while the palate is chalky and layered with crushed minerals and white spice. The palate is far more beautiful than the nose. It is elegant and refined. Very smart."
90 points, Erin Larkin, The Wine Advocate
"Mid straw-yellow with golden tints and a cloudy appearance indicating an unfiltered wine. Yeasty dried-fruit aromas, the palate is a curious mix of high acidity and thick phenolic texture. A dense wine with a lot of grip that cries out for food. It's not very appealing on its own. (10% whole bunches. Made in concrete tulips. Minimal SO2 at bottling)."
87 points, Huon Hooke, The Real Review
“There’s a lot going on at Alkina, notably some very good organic-biodynamic farming, but also a lot of considered winemaking. This one needs a bit of explanation, “There were two ferments this year: one larger ferment in concrete tulip with 5% whole berries and 5% whole bunches; the second on full skins in stainless steel. Both fermented naturally and the concrete tulip was drained off skins after fermentation finished. The juice portion rested on lees in concrete and the skins portion on skins in tank for 3 months. The skins component ultimately made up 10% of the final blend”. Ok! Lots happening. A complex wine emerges.
Succulent, medium weight white with skinsy chew, great freshness, good gingery spice elements, a lot of honey-lemon-bergamot tea going on too. Wonderful ginger-lemon tea perfume too. Delicious. A lot of width and depth here, it feels like a white keen to go now rather than hang around in cellar. I found this a pretty compelling wine to drink.”
94 points, Mike Bennie, winefront.com.au (2021 Review)