Hunter Valley Semillon is described by international wine experts as “Australia’s wine gift to world” – it is the highest quality, purest expression of dry white Semillon wine produced anywhere on the globe.
The purity of dry white Hunter Semillon is due to its zesty, bright and positive lemon / lime aromas and flavors, with hints of honey and mineral, and its delicate racy acidity onto the finish.
The greatness of Hunter Semillon comes from its unique capacity to age. Hunter Semillon retains its zesty youthful fruit for many years, also complexing with biscuity, malty, honey and toast richness as it matures.
The Classic unoaked examples of this variety can live to be enjoyed up to 20 plus years old.
Semillon is one of the first grape varieties to be harvested each Hunter Vintage. It is low in alcohol (generally between 10.5% alcohol & 11.5% alcohol) with crisp fresh acidity. The classic Hunter Semillons are produced from years when the Vintage weather is mild, and the grapes have a crisp natural acid balance at harvesting.
Semillon is also the key to producing the most expensive sweet dessert wines in the world, from Sauternes and Barsac in France. The Hunter Valley also produces excellent Botrytis Semillon dessert wines and these too are regarded as world-class. In this instance the grapes are left to ripen & develop on the vine until lusciously sweet. This Semillon richness is further super-concentrated with Botrytis Cinerea, or “Noble Rot”, which develops on the berries prior to harvest.
Semillon is the most highly awarded variety in the Hunter Valley winning trophies & medals at both national & international wine shows.
Such is the quality of Hunter Semillon that numerous trophies and accolades have been received by current vintage, premium vintage, and museum vintage Semillon wines, proving that whatever the age, Hunter Semillon is world class.
Dry white Hunter Semillon marries with a wide variety of seafood dishes. Zesty young Hunter Semillon is a perfect match with the salty tang and creamy freshness of oysters, and also with the array of finer white fish, such as Snapper. Mature Hunter Semillon is ideal with stronger flavored fish, as well as richer crayfish or crab dishes.
Botrytis Semillon is always wonderful with desserts & blue cheeses.
Hunter Valley Semillon fast facts
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The Hunter Valley is home to Australia’s oldest continuous wine region. |
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Hunter Valley Semillon was first planted in the 1830’s. |
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A good Hunter Valley Semillon can age 10 plus years. |
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Hunter Valley Semillon is one of the first varieties to be harvested. |
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Hunter Valley Semillon is unoaked (as a general rule). |
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In 2008 the Hunter Valley crushed approximately 277,485 dozen bottles of semillon. |
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Hunter Valley Semillon is an iconic Australian wine. |
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Hunter Valley Semillon can be made as a dry table wine, a dessert style wine and a sparkling wine. |
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Hunter Valley Semillon can be enjoyed young and fresh, or aged and enjoyed when toasty rich and complex. |
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Hunter Valley Semillon is lower alcohol than many other varieties of wine, usually 10-11% alc. |
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Semillon grapes grow mostly in the sandy creek beds and flats throughout the Hunter Valley region. |
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Over the years, Hunter Valley Riesling has been known by several names including Hunter Valley Riesling, Shepherd’s Riesling, Hock, White Burgundy and Chablis. It is now always labelled after the variety as Hunter Valley Semillon. |
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Hunter Valley Semillon is a great partner with seafood. |
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It's a wine fact... A supreme example of the variety, unlike anything produced anywhere around the world.
Michael Fridjhon, Michael Fridjhon is one of South Africa's leading wine writers. He has had 25 years experience in the wine industry as a consultant, international wine judge and commentator.
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It's a wine fact...
The wines that you make are simply unique worldwide. Semillons that sing is how I describe your best whites - Hunter Semillon is finer, lighter, more etheral and piercing in its youth, but more age worthy and glorious in its age than anything I can think of.
Matthew Jukes, acclaimed wine writer and wine correspondent of the Daily Mail which is read each week by over 9 million readers.
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