Every time I drink a good aged Hunter Semillon I’m reminded of the fact that I just don’t have enough of the stuff in my cellar. I’m starting to rectify that now and I’ll be latching onto a few bottles of this to aid in the cause.
It smells of limes and lemon thyme with the faintest suggestion of orange oil. Hints of toast and wax are just starting to come along for the ride. Line, length and flow – this has them all in spades but what sets it apart is the texture. Andrew Thomas isn’t the only wine maker utilising lees maturation in his Semillons, but for mine, he’s the most skillful at it. The technique not only makes the wines more approachable in their youth but results in a complexity that extends beyond the realm of flavour in their maturity. A fascinating softness is woven into the spine of acidity which carries the palate towards a flinty conclusion.
Upper echelon drinking that provides great pleasure now and should continue to flourish over the next six or seven years. Excellent – Exceptional
Region: Hunter Valley
Alcohol: 10.3%
Closure: Screwcap
Price: $45
Tasted: September 2011