Chris Hill `Full Circle` Oak Matured Semillon 2008 (12 x 750mL), SA.

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Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049

RRP $20

$5.76 per Bottle
$69.13 per case
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Suitable for Off Premise and On Premise

I’ve made this wine in the style of the big, rich, chunky, oak aged Semillons of the 1980’s. It has generous flavour and texture with complexity and a nice clean balance.

SA - Other South Australian
South Australia

Winery Tasting Notes


The appearance is indicative of this wine’s weight and structure. It has brilliant clarity with a warm yellow colour and highlights of lemon and gold.


The bouquet is reminiscent of the French “White Bordeaux” style with a subtle hint of tropical fruit behind the creamy, toasty aroma of shortbread biscuits and yeasty bread dough.


The flavours are mature and complex with herbs, lanolin and citrus marmalade combining to produce a dry savoury palate with a full rounded structure and mouth-feel. The warm alcohol gives a smooth rich sensation on the tongue and the finish is long and dry.

Food Matching

This wine is ideal with classic French cuisine like pate, Foie Gras and game terrine. It can handle rich meaty flavours like smoked fish or bacon so it’s versatile as a lunch or main meal accompaniment. Serve chilled but not too cold, in large round bowled glassware for best expression of bouquet and flavour.

Cellaring Potential

This wine has had extensive cellar maturation in stainless steel and old French barrels. The oak flavour is subdued but the roundness and balance of acidity and alcohol gives a great feeling of texture and weight. This wine will be enjoyable over the next 2 – 4 years

SA - Other South Australian
Grape Style
Closure Type
Screwcap closure

Winery Profile

During vintage 2008, which was extremely hot, I was inspired to turn “Full Circle” and rediscover some of the techniques and styles from my earliest experiences of winemaking in the Barossa. Fruit was coming into the winery extremely ripe with high sugar levels and quite warm which lead to quick fermentation with wild yeast and low colour extraction. The resulting wines have lighter body weight but significantly more texture and complexity. Using older barrels has allowed the wines to integrate slowly and build a concentrated structure for longevity.

The wines have had extended barrel maturation and although minimal filtration has been applied they will only develop a very fine sediment in bottle. They can comfortably age for many years in cellar. I hope you enjoy the journey back Full Circle with my selection of traditional Australian styles.

My first winemaking experience was harvesting grapes in the Barossa Valley during vintage 1981. Long hot days were spent hand picking bunches of sweet, sticky Riesling, Shiraz, Cabernet, Grenache and a host of other nearly forgotten varieties. At the end of each day after the last bins were tipped into the crusher, we’d meet at the weighbridge with Peter Lehmann for a bottomless glass of robust Shiraz and an inspired conversation about the new wines and vintage developments.

After three decades my day still ends with a nice glass or two of Shiraz or maybe Chardonnay but a lot has changed over that time. From a humble cellar hand plunging skins in open concrete fermenters during the 1980’s, to debating the appropriate cooperage for Hunter Shiraz with Len Evans in the 1990’s to the corporate boardrooms of giant multinationals in the 2000’s, I’m now back to making wine as an independent negociant.

Based in the heart of McLaren Vale, I’m surrounded by wonderful old vineyards and dozens of modern wineries run by skilled and talented winemakers. The joy of being a negociant winemaker is the flexibility to be able to source grapes and make wine anywhere throughout Australia. The benefit is an unlimited resource of varieties, regions, styles and skills to craft individual batches of unique wines without constraints.

My goal is to create genuine, honest wines that showcase flavour, vitality and life. Good wine should be accessible to all and be enjoyed as part of a healthy, active lifestyle with fine food, close friends and plenty of fun. I have many favourites but I believe variety is the spice of life and I enjoy discovering new flavours and stretching the boundaries of traditional winemaking.

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