Vibrant in colour, with lots of luminous green tints. Lovely florals and green apple blossom aromas. Mouth-filling flavours of lime juice, green apple, and lemon pith balancing the zesty acid backbone. The flavours linger on for quite some time, similar to the 2023, a classic Hunter Valley Semillon to enjoy now or age gracefully.
 
WINEMAKERS COMMENTS:
2023 was a much drier year than the previous three across Eastern Australia. Up to December 31st 2023, we received 663mm of rainfall in Pokolbin, which is almost 100mm below our long-term average of 754mm. We had a very dry May through October, with only 127mm falling across this six-month period. This low rainfall, coupled with a warmer-than-average winter, resulted in an early budburst, and irrigation was needed to get the vines off to a good start. A run of windy, hot weather in mid-September impacted flowering and resulted in smaller bunch sizes, especially in Semillon. We returned to average rainfall for November and December with some patchy hail events on the evening of November 29th, which impacted some sites in southern Pokolbin, especially our Oakey Creek Vineyard. Subsequent dry weather meant that the damaged fruit mostly dried up, with little impact on quality. Despite there being several well publicised storms that hit the Hunter Valley on Christmas Day and Boxing Day, we escaped relatively unscathed, which was a relief. Coming into the new year, fruit condition and canopy was very good, though tracking 14-21 days earlier than last year due to the lighter crop. Early January was incredibly hot and humid. We picked our first Semillon on January 13th 2024, and the last of it was in by Australia Day. Throughout the Hunter, yields across all varieties were lower than average. Semillon was particularly impacted, with the preceding three wet winters (2020, 21,& 22) and a historically dry 2023 winter all taking their toll on vine health and yield. It was an incredibly condensed harvest and whilst yields were low, the quality is excellent with good flavour and chemistry.

VINIFICATION:
Harvesting was almost all done by hand. The fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation in stainless steel and bottled in May. No oak or malolactic fermentation.
 
$28.95/BTL+
Case Size: 12 x 750ml