Percival Burge established his nascent Wilsford Winery in 1916, thereby founding one of the Barossa's great winemaking dynasties. Barossa Semillon has a style of it's own and the old vines yield the most expressive fruit. Most parcels are hand picked at healthy levels of baume to retain the bright colour and vibrant flavours. Semillon is crushed and de-stemmed, the Viognier is whole bunch pressed, a technique which contributes elegance to the finished wine. After crushing and draining, the Semillon juices were transferred to tank for vinification, while the Viognier was fermented in a combination of prior use French oak barrels, followed by four months maturation and less stirring to increase palate complexity.