Overcast and unsettled weather throughout early and mid-January 2015 set the stage, with slower ripening in the milder conditions. Meticulous attention in the vineyard kept this Semillon fruit in perfect condition until dry weather returned in February, which allowed the grapes to attain super-ripeness and a high degree of Botrytis development on the vine. Again sourced from (Uncle) John Tulloch’s old-vines at Fordwich, fruit was selectively hand-harvested on 18th, 19th, and 26th February.
Made from late harvested, super-ripe Semillon fruit with natural Botrytis Cinerea (Noble Rot), which allowed the fruit to dehydrate on the vine, concentrating the fruit sweetness and preserving the fresh natural acidity. All fruit was hand-picked, taking three sweeps through the vineyard, selecting only the ripest and most botrytis-affected bunches each time. Once at the winery, the grapes were crushed, pressed, and chilled, and then returned to the press overnight to extract more flavour and sugar, for extra intensity and flavour weight. After pressing again, the juice was tank fermented using neutral yeasts, until the perfect balance of grape sugar and alcohol was reached. This wine was matured for 8 months in new and one year old French barrels adding background vanilla allure and length.
Bright golden yellow, with vibrant green freshness, this delicious dessert-style wine shows beautifully concentrated citrus-fruits, showing the zesty freshness of cumquat and the aromatic fullness of candied clementine, plus hints of apricot, flower-blossom/nectar, and vanilla.
Flavours are velvety and mouth-filling, with lush super-ripe sweetness balanced by bright acidity, giving zesty cumquat-like freshness and length. Eight months in barrel has contributed extra elements of spice, a silky flavour softness and sweeter oak mouth-feel onto the finish. Delightful “crème brulee” toffee characters will develop into the future, adding more depth, complexity, charm and richness as the wine matures.
Drink within 5 – 7 years.
Food Match: creamy blue cheese, crème brulee
Hunter Valley Semillon made using traditional viticultural technique; super-ripe botrytised berries hand-picked and sorted for maximum flavour.