Eleven Sons “Cabane Beige” Semillon 2024
Short Summary:A bright, expressive Semillon from Victoria, Australia, with citrus, white peach, and subtle floral notes, lively acidity, and a clean, refreshing finish — perfect for seafood, salads, or light dishes.
About this wine
Eleven Sons “Cabane Beige” Semillon 2024 is a small-batch, minimal-intervention white from Victoria. Crafted to highlight freshness, purity, and expressive aromatics, this Semillon is versatile, approachable, and ideal for both food pairing and enjoying on its own.
Tasting notes
Light-bodied with aromas of lemon zest, green apple, and white peach, complemented by subtle floral hints. The palate is crisp and lively, with bright acidity and a clean, persistent finish, making it highly drinkable and food-friendly.
Style & winemaking
Produced using low-intervention, hands-off winemaking techniques, this Semillon emphasizes purity of fruit and vineyard character. Minimal handling preserves freshness, aromatics, and precise structure.
Food pairing
Pairs beautifully with:
Fresh seafood and shellfish
Light salads and vegetable dishes
Soft cheeses and charcuterie
Casual lunches and relaxed gatherings
Producer & region
Crafted by Eleven Sons, a boutique Australian producer focused on terroir-driven, expressive wines. This Semillon reflects Victoria’s cool-climate elegance, bright fruit, and clean, precise style.
Shipping & storage
Store in a cool, dark place, ideally at 10–14°C. Best enjoyed within 1–3 years to maintain freshness, aromatics, and vibrant character.
FAQs
Q: What is the grape variety?A: Semillon.
Q: Should this wine be chilled?A: Yes, serve chilled at 10–14°C for optimal freshness and aromatics.
Q: Can it be cellared?A: Best enjoyed young within 1–3 years to preserve its bright, vibrant character.
Mitchell Sokolin grew up around wine – he comes from a Russian immigrant family in New York City that has made fine wine retail its trade – so it is perhaps no surprise that he fell into a wine career after completing studies in history and economics at Colgate University. After sommelier roles in some of San Francisco’s most vaunted fine-dining restaurants (including Michelin-starred eateries Michael Mina and Acquerello), he set out to become an international “vagabond winemaker,” eschewing formal training and instead racking up hands-on experience via vintages in Oregon, Spain, Italy, Australia, New Zealand and Georgia.
While working in Spain’s Sierra de Francia, a disagreement with his then-employer about how best to make wine from the rufete variety led him to launch his own micro-label, M. Sokolin, which eventually morphed over ten or so years into Eleven Sons – a name pinched, with Sokolin’s characteristic erudition, from a Franz Kafka short story. “It was for the most part fuelled by a perhaps egoistical conviction that it should be done differently or that I could do it better,” Sokolin says of his early forays into solo winemaking. “I was wrong often, but I think my understanding and calculations have improved such that I now I hit more than I miss. Or so I hope.” Currently based in Winchelsea, on Victoria’s Surf Coast, Sokolin draws most of the fruit for Eleven Sons from South Australia’s Limestone Coast, working with growers in Mount Gambier, Padthaway, Robe, and Mount Benson.
