Winemaker: David Lowe, contract winemaker in Mudgee

Grape Selection: The 2004 season was not as hot and demanding as 2003. During the season, David Lowe selected a combination of N/S and E/W rows from two different blocks, to maximise the differing effects of sunlight and shade on fruit development. This allowed the blending of both tropical and herbaceous undertones. The fruit was hand-picked to ensure premium condition.

Wine-making: The grapes were gently and very rapidly pressed to displace free run juice only, leaving behind the phenolics and oils in the skins. The juice was aggressively cut to separate the pressings. Cold settling and hand racking was then utilised to produce crystal clear juice. Selected aromatic yeasts were selected by David Lowe and used in a cool ferment process. After ferment, David retained some contact with fine lees, to add extra middle palate texture. The wine was fined with milk. The result is a delicately aromatic white wine, well-balanced and lower in alcohol.

Description of Wine: The wine is clear and vibrant, with a pale straw colour. It has a combination of fresh lifted lime and lemon aromas, typical of a young Semillon. The palate has lemon citrus overtones, some grassy notes and a hint of nougat. It is creamy and vibrant, with fresh young acidity. Over the past year, the aromatics have developed delightfully.

Cellaring Potential: The wine drinks extremely well now. Over the next 5 years or more, it will continue to develop the more complex varietal characteristics of a mature Semillon.

Best Food Matches: Elyanne Semillon can be drunk as an aperitif with olives, oysters, smoked salmon and brie. It is delicious during a meal of fresh white seafood or chicken.