2015 Pearce Road Semillon

As a variety, Semillon is so well suited to the Clare Valley, just like Riesling, it betnefits from the elevated landscapes, fertile soils and higher natural rainfall of the region. 2015 was another standout vintage, with the early, drier than average start to the growing season, saved by substantial rainfall in January and three weeks of cool weather leading up to the harvest in early February.
One hundred percent barrel fermentation and maturation for six months in new and one year old French oak barrels has complemented and enhanced the fresh varietal vineyard characteristics of the Semillon grape; citrus and cut grass. Twice weekly battonage (lees stirring) has added to the wines complexity and creamy palate structure.
Very pale straw in colour with brilliant clarity and youthfeel green tints.
Floral notes, hints of cut grass, lemon essence and subtle oak spices flood the nose.
The delicate flavours of lemon curd, French oak creaminess and zesty natural acidity are classic features of the wines lingering finish. Fresh and lively in its youth but possessing serious ageing potential with careful cellaring.
Potential of at least 10 - 12 years.
13.0% v/v


94 Points
Wine Review
Smoky melon, vanilla oak and nettle-like notes, long and fresh.
Wine Writer
Jeremy Oliver

Marni's Baked Salmon and Blanched Green's

Full of freshness, and flavour, this dish perfectly pairs with Kilikanoon's 2015 Pearce Road Semillon.


  • 400g trimmed green beans, blanched and refreshed
  • 200g broccoli florets, planced and refreshed
  • 200g asparagus, blanched and refreshed
  • Juice of 2 lemons, including husks
  • 1tsp chilli flakes
  • 30g black Greek olives
  • 1 punnet of cherry tomatoes, halved
  • 4 salmon fillets


  • Place salmon fillets in oven bake dish.
  • Arrange greens and tomatoes around fillets, filling the dish.
  • Drizzle with olive oil, and sprinkle chili flakes and olives over the top.
  • Squeeze lemon juice over ingredients, and place husks in the dish.
  • Place in preheated 180 C oven, and bake for 20 minutes, or until salmon is cooked according to your preference.
Case (12)
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"He demonstrates a brilliant touch with Riesling as well as Cabernet Sauvignon and Shiraz. The cuvees produced under the 'Killerman's Run' label all represent terrific bargains"


Robert Parker Jr


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Tel: +61 8 8843 4206

Fax: +61 8 8843 4246 


PO Box 205, Auburn, SA 5451

Tel: +61 8 8849 2356

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