Peter Lehmann Layers White 2019, Adelaide

Awards and Accolades

Peter Lehmann Layers White 2019, Adelaide
Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide Peter Lehmann Layers White 2019, Adelaide

Here's an Australian white wine which, quite literally, has layers of flavours to discover. Lemongrass-scented Semillon joins forces with those classic aromatic grape varieties Muscat (the only wine grape variety that actually smells of grapes, believe it or not), Gewürztraminer, and Pinot Gris.

It's also a refreshingly light Australian wine, just 11.5%, and a great white wine to experiment with. Next time you're eating spicy food, it'll be a revelation. But it'll equally take a fish dinner to new heights too. Peter Lehmann was a legendary figure in Australian winemaking. With a legacy of wines like this, it's easy to see why.

If you thought Australian white wine was always big and bold, here's the bottle to change your opinion. A tantalisingly aromatic blend of four grape varieties create an Aussie white that dances across your tongue, delicately and deliciously
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Percentage Alcohol




Grape Variety

ArrayGewurztraminer, Muscat, Pinot Grigio / Gris, Semillon




Off-Dry White



Food Match

ArrayChicken, Chinese, Thai

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Born in the Barossa Valley in 1930, Peter Lehmann began a lifetime of winemaking at the age of just 17 when he joined the Yalumba team. He decided to establish his own winery in 1979, as a way of helping the local growers to sell their grapes, a helping hand which went on to become one of Australia's greatest wine brands. The winery now sources fruit from 140 local growers, who are integral to the success of the company. Peter's role in saving the Barossa was rewarded with the award of ‘Personality of the Year’ by the International Wine Challenge in 2009, not to mention a member of the Order of Australia.
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Tom Cannavan's Review

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"A new style for modern, lighter cuisine and lower in alcohol, this 11% abv blend is mostly Semillon, but layers are indeed added through the addition of Gewurztraminer, Muscat and Pinot Gris, a highly aromatic trio. Fresh and floral, it is gossamer-light, summery blossom aromas then a peach-juice fresh mouthful of crisp fruit, around 12g/l of residual sugar giving ultimate glass-in-the-garden appeal"

(Tom's review of the 2016 vintage )

The Region

If you see 'Adelaide' on an Australian wine's label, it's a 'super zone', meaning it takes in various other Australian wine regions under one big banner. Adelaide includes the Barossa and Eden Valleys, Clare Valley, the Adelaide Hills and the Adelaide Plains. That gives the winemaker plenty of scope when making blends, able to source the best quality grapes regardless of localised conditions.
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Baked & Barbecued Thai Chicken Thighs

The aromatic spices and gentle heat of Thai cooking are made for ripe, structured and equally aromatic white blends including grapes such as Gewurztraminer or Pinot Gris. The Layers White is a great fruity, aromatic option.
Full recipe

Salmon & Avocado Rice

An easy-peasy Japanese-style rice with creamy avocado and salmon, this needs a vibrant white with good acidity to balance the rich flavours - try an off-dry structured white with tropical flavours for the perfect pairing. Adelaide white wines such as Peter Lehmann Layers will make a fine choice.
Full recipe

Spicy Fish Braai

Super-simple but very effective, the spicy marinade on barbecued fish combines sweetness, heat and plenty of flavour. Try a tropical-fruited but light white wine to match, South Australian or Portuguese whites go very well.
Full recipe