In 2007 we hand picked four parcels of Semillon for our Reserve blend. The vineyards, whilst all situated in Pokolbin, showed remarkable individual qualities due to unique soil profiles and microclimates. Each vineyard was harvested at ideal ripeness levels between 10.0 and 11.0 Baumé. Juice was racked twice to minimise solids, and then fermented cool at around 13 degrees Celsius. Post ferment, the wines were racked from their lees after a minimal settling period before blending, and finally bottling just two months after harvest.

“Classically Hunter, and therefore lighter in body and alcohol than Margaret River or South Australian Semi, this is a crunchy, bright drink for those adverse to fatty, peachy chardonnay, sauvignon blanc that are too grassy and simply acidulous, and Rieslings that are too staunch and challenging. Crunchy Peckham pear sums it up. It has a beguiling hint of spice, almost white pepper, in its pretty, modest bouquet. Too many Hunter conservatives insist on faulty cork, so it’s good to see this one fresh and zippy under the screw, which will keep it happy for at least a decade. Whiting.”

89 +++ POINTS

The Independent Weekly, July 14-20, 2007 – Philip white.