2017 was a unique vintage with budbursts 2 weeks later than usual. Spring was the coolest on record for the Hunter Valley followed by the hottest summer. As a result, the warm conditions delayed fruit ripening slightly and harvesting commenced at the end of January. These conditions delivered Hunter Semillon wines that have been a slightly elevated acid finish.
The fruit for this wine was sourced from our Hunter Ridge vineyard in the Hunter Valley, New South Wales. The grapes were harvested in the cool of the night and transported to our winery where they were immediately crushed and chilled in a large airbag press. The juice was clarified and inoculated with an aromatic yeast strain and fermented at cool temperatures. Power fermentation the wine was clarified, fined and cold stabilised prior to bottling.