Winemaker:  David Lowe, contract winemaker in Mudgee

Grape Selection:  We pruned late to minimise frost risk, and budburst occurred later in September than usual.  A wet October and November provided good soil moisture for canopy growth and flowering.  A long hot summer balanced the early abundance.  Cool nights during the hot summer produced intense flavours and good acidity.  We selected some North-South and East-West rows, with additional lifting wires installed to maximise fruit exposure on the southern and eastern sides.  Some selective trimming provided a range of light and shade.  The result was a large spectrum of flavours.  At the peak of fruit flavour and balance, we hand-picked the grapes, achieving a baume of 11.7 and acidity of 3.3 pH.

Wine-making:  The Semillon grapes were gently pressed to provide free-run juice only.  The second-pressing was discarded.  The juice was aggressively cut to separate the pressings.  Cold settling and hand-racking produced clear juice.  Aromatic yeasts were used in a cool ferment process.  David retained some contact with fine lees to add middle-palate texture.  The semillon wine was blended with 10% of some outstanding sauvignon blanc sourced from a high altitude vineyard in Orange.  The resultant blend was fined with milk.

Wine Description:  The wine is vibrant and fresh.  The fresh lifted lime and lemon aromas of the young Semillon is extended by the typical fruity aromatics of the Sauvignon Blanc.  The palate is creamy and vibrant, with lots of young acidity  and fruit flavours

Cellaring Potential:  This wine will not have the evolving complexity of our straight Semillons.  It is designed to be drunk over the next 3 – 4 years when the full benefit of the fresh acidity will balance the aromatics.

Best Food Matches:  The wine will be well suited by prawns and other crustaceans, smoked salmon and white fish and poultry.