VINTAGE: There is no denying that it was a tough wet vintage in the Hunter. We spent many man hours in the vineyard concentrating on canopy management, bunch thinning and then picking and sorting. In line with last vintage, the Semillon was picked early on flavour at 10 baume, with the slightest hint of green to maintain freshness.

WINEMAKING: The fruit was crushed with only the premium free-run juices being used. Fermentation took place in Stainless Steel tanks under cool conditions, and the wine was bottled early to retain freshness of the primary fruit characters, and minimal filtration.