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Peter Lehmann Layers White 2010
Layers is crafted to illustrate our belief that the whole is greater than the sum of the parts. A blend of 5 white grape varieties picked from different vineyards throughout the Adelaide GI. These grapes combine together to create a white wine that is perfectly suited to a broad range of modern cuisines throughout the world.
Semillon, Muscat, Gewürztraminer, Pinot Gris and Chardonnay, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness. It has excellent structure and a soft creamy mouth-feel, delightful depth on the middle palate and finishes wonderfully fresh with a mouthful of crunchy fruit.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.
The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry-farmed and bush-trained, still offering less than one ton per acre of inky, intense, purple juice.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.