Sourced from a small vineyard in the Pokolbin area (Lower Hunter Valley), our harvested fruit showed outstanding varietal character and intensity of flavour. I was particularly impressed with the high skin to juice ratio of the berries, which lent themselves to a good level of flavour extraction. This ratio also meant however, that a greater level of phenolic material would be drawn through a normal press cycle. In light of this, the pressing cut was made early, and the juice was fined quite heavily prior to fermentation. Following a clean ferment, the wine was racked from yeast lees and prepared for bottle.

“Showing more alcohol and a little less crunch than most Hunter whites, here’s a contrast to the tight Wandin Valley Reserve Semillon I recently recommended. This smells a little like prosciutto with cantaloupe, a little like a fruity-smelling cosmetic. It’s really pleasant with all its youthful freshness. The palate’s just gently peachy, refreshing as much as comforting and cosy. The finish is slightly waxy, like that prosciutto in the bouquet. It’s much better fare than Hunter Chardonnay, and plays a smooth counterpoint to edgy tom yum, or green chicken curry.”

90 POINTS

The Independent Weekly, August 4-10, 2007 – Philip white

“This has musky, spicy and floral aromas typical of Hunter Valley verdelho but it’s drier than most, with a fresh and slightly grippy taste. The palate is full and perhaps lacks some delicacy but is big on flavour.”

89 POINTS

The Sydney Morning Herald Good Living, 21st August 2007 – Huon Hooke