“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.”

94pts, Mike Bennie, winefront.com.au (2021 Review)

“Certified organic and biodynamic, estate-grown semillon from Greenock in the western Barossa. Whole-berry wild ferment in Georgian qvevri and stainless-steel tank, 6 months of skin contact. Straw in hue with notes of Meyer lemon, almond blossom, apples, souk-like spice, ginger and stone. Super-slinky texture, a light shading of rose petal and dried herbs, with a gorgeous stony savouriness and crystalline mineral clarity.”

93pts, Dave Brookes, Halliday Wine Companion (2021 Review)