Hunter Valley Semillon is lean and racy in its youth but develops texture and complexity with age. It also will reflect the origins of where it is grown. This one is planted on the dolerite soils of the Fordwich Sill which leaves its footprint by way of a richer and softer wine with more palate weight in its youth, as opposed to Semillon grown on grey clay or alluvial soils.

Vineyard
These old vines were planted in the 1970's and produce low yielding and concentrated fruit. The vineyard is planted on red volcanic clay and faces east resulting in less sun exposure allowing for slower and more even ripening. The grapes were handpicked when just ripe to maintain high natural acidity and low potential alcohol.

Winemaking
The fruit was handpicked early to maintain high natural acidity with a low alcohol. Once in the winery it was made using classical Hunter Valley Semillon techni9ues where the juice was highly clarified and fermented at cool temperatures using neutral cultured yeast to preserve delicate fruit flavours and aromas. It is bottled early to lock away freshness.

Tasting Notes
The fruit tastes of Tahitian lime and lemonade icy pole on the vine, and this can be seen in the finished wine. Whole bunch pressing, followed by cold settling and fermentation in stainless steel ensures the inherent delicate aromatics are best preserved. This is wine will provide immediate enjoyment, though time in bottle will reward patience.

Cellaring Potential
10 + years