Something a bit different from the winemaker to challenge his customers. Semillon done on the wild side - and done well.
Fermented on skins with wild yeast fermentation. Residual sugar adds another element of cool.
Pretty perfume of subtle yellow peach, a hint of apricot before green apple swoops late. There's plenty of width in the mouth with some texture and skinsy feels adding interest. Red apple skin comes into the fray late before acid chimes in and that residual sweetness cleanses all before.
The suggested match is spicy food such as Thai or even a roast pork or poultry. No arguments here.
Drink now to embrace the freshness I say but it will age if that's your thing.
Region: Hunter Valley