2015 AGED RELEASE SEMILLON
2015 Aged Release Semillon
Growing Season
The 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.Vineyard
We 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.Winemaking
The 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 Notes
Semillon 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 lingeringFood Match
Freshly shucked oysters with finger lime and cracked pepperCellaring Potential
20 years plusWine Profile
Vineyard Notes
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.
Winemaker Notes
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
2018 WHITE LABEL CABERNET SAUVIGNON
Growing Season
The 2018 vintage had perfect ripening conditions with dry, warm days paired with cooler nights resulting in beautifully ripe and healthy fruit.Vineyard
Cabernet 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.Winemaking
The 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 Notes
Vivid 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 Match
Venison backstrap with beetroot puree and burnt shallotsCellaring Potential
10 to 20 yearsWine Composition
pH 3.49 Titratable Acidity 7.5g/L Alcohol 13.5% Residual Sugar <1g/L
2018 WHITE LABEL CERES HILL BARBERA
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
2018 WHITE LABEL FORDWICH HILL SHIRAZ
Growing Season
Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. The 2018 vintage had the earliest start we have ever experienced with the first fruit coming in on the 4th of January. Our Fordwich Hill Shiraz was hand picked the second week in February and showcased great flavour and tannin balance.Vineyard
This Shiraz is grown on our Fordwich Hill vineyard, a small 3-hectare Easterly facing block planted on red volcanic soils in the early 1970’s. The age of these vines result in natural low yields and intensely concentrated fruit.Winemaking
We ferment using partial ‘carbonic maceration’ to enhance the bright fruit aromatics and give a complex red wine with smooth tannins. The wine was placed in a mixture of 1 and 2-year-old French oak barriques for 12 months.Tasting Notes
Bright blueberry aromatics a distinct flavour we see each year from the fruit off our Fordwich Hill vineyard. The palate is full of raspberry and mulberry fruits with a touch of chocolate framed with subtle oak and velvety tannins.Vine Age/Clone
50 years / BusbyCellaring Potential
20+ yearsFood Match
Dry Aged Waygu with potato gratin and béarnaiseAccolades
Gold medal NSW Wine Show 95 points James Halliday 94 points Mike Bennie The Wine Front 92 points Nick Butler The Real ReviewWine Composition
pH 3.44 Titratable Acidity 7.2g/L Alcohol 13.5% Residual Sugar < 1g/L
2018 WHITE LABEL SAXONVALE SHIRAZ MOURVÈDRE
Growing Season
Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. Mouvedre is a late ripening variety making this field blend one of our last picks every year. In 2018 this vineyard was picked in the last week of February.Vineyard
Planted as a field blend, the grapes were picked from a 3 hectare block on our Saxonvale vineyard. Mourvèdre thrives in a hot, dry climate and produces small bunches of intensely flavoured berries. The Mourvedre ripens later than the Shiraz so we wait until it is ready and pick it all together. The Shiraz is very ripe at this stage, so the style of wine is bigger and has a higher potential alcohol than our other reds.Winemaking
The grapes were picked and co-fermented under cool conditions using cultured aromatic yeast. The wine was then placed in new and old French oak barriques where it matured for 12 months prior to bottling. The intense tannins of the Mourvèdre help lift the spicy notes of the Shiraz.Tasting Notes
Aromas of blackberry and black currants, followed by a palate of cocoa and rich forest fruits. Fine tannins and subtle oak frame the fruit providing a fuller style of Hunter Valley Shiraz with lifted aromatics from the Mourvèdre.Vine Age/Clone
60 years / BusbyCellaring Potential
20+ yearsFood Match
Slow cooked lamb shoulder with heirloom carrots and creamy parsnip pureeAccolades
95 points James Halliday 91 points Huon Hooke The Real ReviewWine Composition
pH 3.48 Titratable Acidity 7.1g/L Alcohol 14% Residual Sugar < 1g/L
2018 WHITE LABEL TIMBERVINES TEMPRANILLO GRACIANO SHIRAZ
Growing Season
Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. Tempranillo is a late ripening variety making this field blend one of our last picks every year. In 2018 this vineyard was picked in the last week of February celebrating the end of vintage and the end of working weekends!Vineyard
The grapes are from our Timbervines Vineyard planted to red volcanic soils and cover a tiny 2 hectares. The three varieties are inter planted as a Field Blend. The challenge when making wine from a field blend is that the different varieties ripen at different stages so the art of making good wine involves balancing these ripeness’s. We enjoy the unpredictability of this and that the conditions of the vintage and the terroir will dictate the style of wine each year.Winemaking
All three varieties were harvested and fermented together under cool conditions using cultured aromatic yeast. After fermentation the wine was placed in a mixture of new and used French and American oak barriques and puncheons where it matured for 12 months prior to bottling.Tasting Notes
This is perfectly balanced, medium bodied wine with bright plush fruit, silky tannins and well-defined acidity which gives a long, refreshing finish. The nose has violets and black fruits and the palate has loads of forest berries, a touch of dark chocolate, soft tannins and refreshing acidity.Vine Age/Clone
10 years / BusbyCellaring Potential
20+ yearsFood Match
Duck and pork belly cassoulet with creamy parmesan polentaAccolades
92 points Nick Butler The Real Review 91 Points 2021 Halliday Wine CompanionWine Composition
pH 3.46 Titratable Acidity 7.1g/L Alcohol 13.5% Residual Sugar < 1g/L
2019 WHITE LABEL CERES HILL SEMILLON
Growing Season
Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we hand picked in mid January. Fruit quality was exceptionally high especially in Chardonnay and Semillon.Vineyard
The vineyard faces east and has less sun exposure allowing for slower, even ripening. The soil is grey, alluvial clay which forces the vines to work hard giving lower yields and more concentrated fruit. This grey soil is distinct from the dolerite soil on the Fordwich Sill and gives Semillon with higher acidity and finer flavours. We ensure extra concentration in the fruit by keeping yields low and ‘fruit thinning’ when necessary which requires cutting off underripe grapes during the growing season so the vine can concentrate its energy to ripening the remaining bunches on the vine.Winemaking
The grapes were handpicked when just ripe, to maintain fine flavours and naturally high acidity. The juice was fermented on full solids using indigenous yeasts which offered a uniquely different style of Semillon contributing more generous aromatics than what is traditionally expected from Hunter Valley Semillon. In the winery, we leave the wine on lees to develop palate texture.Tasting Notes
This wine has a lovely aromatics of lemon myrtle and chamomile flower. The palate shows zesty fruit of white grapefruit, lemons and lime sherbet. The texture is dry with river stone and mineral notes and the finish is long and refreshing with tingling acidity.Vine Age
30 yearsFood Match
Tuna sashimi with pear, soy and yuzuCellaring Potential
10 + yearsWine Composition
pH 3.08 Titratable Acidity 7.8g/L Alcohol 11.5% Residual Sugar < 1g/L
2019 WHITE LABEL FORDWICH HILL SEMILLON
Growing Season
Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we hand picked in mid JanuaryVineyard
These old vines were planted in the 1970’s and produce low yielding and concentrated fruit. The vineyard is planted on red volcanic clay and faces east resulting in less sun exposure allowing for slower and more even ripening. The grapes were handpicked when just ripe to maintain high natural acidity and low potential alcohol.Winemaking
The fruit was handpicked early to maintain high natural acidity with a low alcohol. Once in the winery it was made using classical Hunter Valley Semillon techniques where the juice was highly clarified and fermented at cool temperatures using neutral cultured yeast to preserve delicate fruit flavours and aromas. It is bottled early to lock away freshness.Tasting Notes
Lemongrass and lime peel dominate the aromatics, the palate is light and full of fresh citrus. A vibrant acidity gives this wine line and length, a key characteristic that we look for when classifying our White Label Semillon.Vine Age/Clone
50 years / BusbyFood Match
Lobster rolls with radish and chives on soft brioche bunWine Composition
pH 3.08 Titratable Acidity 7.0g/L Alcohol 11.5% Residual Sugar < 1g/L