Three Hunter Valley sites contribute to this wine. A portion of the wine sat on skins for 175 days for extended maceration with a portion also seeing barrel fermentation.
Limes leap out with fresh Pakenham pear and green apple skin on its tail. A flash of custard apple comes and goes. Tense and coiled, the acidity is certainly wound up - so tight you could bounce a 20 cent coin off it. Cut herbs and green capsicum add herby and savoury things on close. Clean, refreshing, sizzling - a Semillon that's a little bit different.
Drink now to embrace the freshness but it will age over the medium term.
92/100
Region: Hunter Valley
Posts
