Keith Tulloch Semillon, Hunter Valley, Australia 2017


9 in stock

9 in stock


We only have one Semillon in our range and we chose this one for a reason. Keith Tulloch is an extremely highly regarded and multi award-winning winemaker and this wine shows exactly what a Hunter Valley Semillon is all about. The ultimate goal of this winery is to work as a family to produce the best possible fruit for the wines, in a sustainable and ecological way.

Semillon is one of the oldest white wine varietals and is often overlooked. People choose Sauvignon Blanc instead of trying Semillon because they are not as familiar with the quality and exceptional taste of this wine.

Sourced exclusively from Keith’s own 50-year-old unirrigated vines in his Hunter Valley vineyard at Hermitage Road in Pokolbin. It is the deep and fine alluvial sandiness of the soil that makes the vineyard resource so significant – the vines consistently produce the purest and brightest signatures of Hunter Semillon. The grapes are harvested then crushed, chilled and pressed immediately. Fermentation occurred using a selected pure yeast culture in stainless steel tanks, at cool to cold temperatures to maximise and retain varietal freshness.

Bright and lifted aromas of lemon curd and lime on the nose – hallmarks of this low-yielding vineyard. It simply beams with delicate, zesty, lemon and lime-fruit plus fine perfumes and flavours of fresh cut lemongrass and white flowers. It has a very delicate mouthfeel and litheness yet shows astoundingly bright lime-fruit and green-melon presence and persistence. The acidity is totally balanced giving sustaining juicy vigour and fine structure. A classic Hunter Semillon.

To fully enhance the flavour texture of Semillon, pair it with compte, cheddar, gruyere and other richly flavoured cow’s and sheep’s milk cheeses. Semillon perfectly suits most fish dishes and goes with almost all spices and herbs. You can’t go wrong with a glass of Semillon when serving dishes spiced with coriander, shallot, clove, chive, turmeric, fennel, dill or cinnamon. Or do with the Aussies do and enjoy with freshly shucked oysters!

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