A multi regional blend of Sauvignon blanc and Semillon, this crisp white is the perfect accompaniment to freshly shucked oysters.
- AUS - Multi-regional
Come on, own up - we've all enjoyed a few of these over the years. I tasted the '08 a few weeks back and had forgotten how good it was. This is from a more challenging year and, if not quite to those heights, is still right on the money. Flavours of lime, citrus and grass and a lively clean finish in the mouth. One to share with mated in the backyard. Serve chilled and enjoy. Rick Allen, Parramatta Advertiser (19/May/2010)
"... is a deliciously attractive and tantalising wine with a hint of complexity achieved from minimal barrel fermentation." John Fordham, Sunday Telegraph, (13/JUN/2010)
Most of the Sauvignon Blanc in this tasty blend comes from King Valley in Victoria state, while the remainder was sourced from Umpires Decision Vineyard (don't you just love the name?) in the Cowra Region of New South Wales. About 5% of this wine was fermented in barrel. Nearly colourless, the nose is forward, aromatic and grassy, with light citrus peel back notes. Crisp and clean, with great texture and fruit, citrusy acidity and length. This is a pleasurable wine with oysters, clams and grilled fish and for those who speak Australian, you might try and "…pop a bottle into the esky on the way to the 'G."Gerald Boyd, Wine Review Online (01/AUG/2010)
Winery Tasting Notes
59% Sauvignon Blanc and 41% Semillon
Bright pale yellow with green tints.
Aromas of citrus and Hunter Semillon lemongrass. Being from a hot year not a lot of herbaceous SB, more in the lime/hay spectrum.
Some barrel ferment character adding subtle complexity and a further dimension to the palate. A fine acid structure provides length and liveliness to the finish.
A dozen freshly shucked oysters and a whole baked barramundi for lunch or a spicy Asian laksa for dinner. Or perhaps pop a bottle into the esky on the way to the “G”.
Fruit outside the Hunter Valley is processed to the primary juice stage before transport to the winery in the Hunter Valley for fermentation and blending. This ensures the delicate grape and fruit aromas are preserved. A small percentage (approximately 5%) of this wine was fermented in barrel.