Pale lemon in the glass, with a nose of citrus blossom, fresh lemon zest, a hint of lanolin and a delicate waxy quality that's distinctive to the variety. On the palate it's medium-bodied and generously textured, with vibrant acidity keeping everything bright and focused. The finish is clean and long. Drink it young for this immediacy, or set a few bottles aside to watch that characteristic waxy, toasty complexity develop over time.

The Barossa Valley has been growing Grenache and Semillon since the nineteenth century, and some of the oldest plantings of both varieties in the world still sit in the valley's ancient soils. Babylonia draws its fruit from the Alkina vineyard near Greenock in the western Barossa ranges: a biodynamic property on land first planted to vines by Les Kalleske in 1955, with stone farm buildings on the site dating to the 1850s. The estate sits in the western ranges at meaningful elevation, where cooler temperatures and ancient ironstone soils produce fruit of real intensity and precision. The site has been mapped in extraordinary detail, with more than 160 soil pits dug to understand how each block of ground behaves, and that knowledge shapes decisions from planting through to harvest. All fruit is hand-picked and fermented on naturally occurring yeasts. In the winery, unlined concrete and clay vessels do the work, with no new oak used at any stage. The winemaking is deliberate and restrained, allowing the site and the variety to come through clearly. Babylonia is made in this spirit: wines that are light on their feet, fragrant and textured, and at their best on a dinner table.