2001 was the hottest year in the Barossa Valley in a century, but the Semillon crop ripened well while retaining good acidity. 20% of the wine was fermented in American oak hogsheads while the rest completed fermentation in stainless steel tanks. The wine displays lively lemon, citrus, buttery fruit flavors typical of classic Barossa Semillon and of the Willows Vineyard winemaking style.