2015 Aged Release Semillon
Growing SeasonThe 2015 vintage was a classic white vintage in the Hunter. The fruit from this vintage was selected for its finesse and balance that have allowed me to make a semillon with lots of acid and a fine structure, with age ability unlike any other area in Australia can produce.
VineyardWe select a single block of our low yielding 50yr old Semillon vines which are grown on the red volcanic soils of the Fordwich Sill. We hand pick the block, slightly early to ensure a higher acid, lower potential alcohol and a leaner structure.
WinemakingThe juice was fermented at cool temperatures to preserve delicate fruit characters. Our Aged Release Semillon has been made in a very pure style to reflect the traditions of the area. Strength of acid and line and length are the keys to the ageing style and this wine has been specifically made to have this covered. 5 years of bottle maturation allows both the young wine and the older wine to be seen in the one glass. This wine shows great ageing potential, well beyond the five years at release.
Tasting NotesSemillon at five years of age shows just why this is one of the great wine styles of the world. It has a wealth of complex flavours, a soft but lingering acidity and a never-ending finish. The colour will still be pale straw and the nose shows lemon peel, lime zest and a touch of honeysuckle. The palate will have a range of citrus flavours- lemon grass, grapefruit, lime sorbet as well as a touch of honey and macadamia. The finish is long and lingering
Food MatchFreshly shucked oysters with finger lime and cracked pepper
Cellaring Potential20 years plus
At the bottom end of our Timbervines Vineyard the red clay becomes a red sand clay and this brings the opportunity of making a more austere style of ageing Semillon. Named the Francis John block in memory of Andrew's father. Our Aged Release Semillon has been made in a very pure style to reflect the traditions of the area. Strength of acid and line and length are the keys to the ageing style and this wine has been specifically made to have this covered. 5 years of bottle maturation allows both the young wine and the older wine to be seen in the one glass.
The grapes for this Semillon were handpicked in the cool of the morning from vines yielding less than one tonne to the acre. The wine has been made in the traditional low sugar manner that produces wines with great ageing potential. The juice was fermented under temperature controlled conditions to maintain all of its fruit characters. True to Hunter tradition, no oak is used.
Food Pairing Notes
King fish ceviche with pickled cucumber, avocado and dill
Growing SeasonThe 2018 vintage had perfect ripening conditions with dry, warm days paired with cooler nights resulting in beautifully ripe and healthy fruit.
VineyardCabernet is usually the last of the varieties to bud, ripen and be picked here in the Hunter. Our vines were planted on our Saxonvale Vineyard on the Fordwich Sill in the late 1960’s and covers a small 3-hectare block. They produced the great Lindemans Saxonvale Cabernets of 1984, 85 and 86. We took over this vineyard in 2007 and are the proud custodians of these old, low yielding vines.
WinemakingThe fruit is handpicked, and the juice is fermented at cool temperatures using aromatic yeasts. We mature the wine in a combination of new and old American and French barriques for 12 months, we select the best barrels based on freshness of aromatics and structural tannins to be bottled in limited quantities under our prestigious White Label.
Tasting NotesVivid purple in colour as a young wine and displaying intense dark fruit aromas. The palate is rich and earthy with blackcurrant, spiced fruit, dark chocolate, vanilla bean and a touch of Chinese five-spice. The tannins are firm and structured, and the finish is long and lingering.
Food MatchVenison backstrap with beetroot puree and burnt shallots
Cellaring Potential10 to 20 years
Wine CompositionpH 3.49 Titratable Acidity 7.5g/L Alcohol 13.5% Residual Sugar <1g/L
Growing Season The 2018 vintage had perfect ripening conditions with dry, warm days paired with cooler nights resulting in beautifully ripe and healthy fruit which we picked early February. Vineyard Our Barbera vineyard was planted In 1998 with cuttings from an original Italian clone on our Ceres Hill vineyard, just behind the winery on a streak of red volcanic soil. The great thing about Barbera is that it holds its acidity while achieving full flavour (phenological) ripeness making It very suitable to growing In the changing climate. Winemaking We hand pick the grapes at optimal ripeness and ferment under cool conditions using cultured, aromatic yeast. The wine was placed in a mixture of small and large older French oak barriques (225 litres) and puncheons (500 litres) where it matured for 12 months prior to bottling. Food Match It is a great food wine as the acid cuts through richer red meats like lamb. It matches well with hard cheese and is lighter in body and alcohol than many red wines. Cellaring Potential 10-15yrs Wine Composition pH 3.44 Titratable Acidity 7.0g/L Alcohol 14.0% Residual Sugar <1g/L