Hunter Valley

This wine comes from Johnno’s vineyard, which sits just below the winery and was planted in 1908. 100 + year old Semillon vines, basket pressed. Made in a style reminiscent of the Hunter semillons of yesteryear. The result is a more textural style of Semillon, a contrast to the dry, minerality of the Vat 1. The nose has a lovely florality with hints of Orange blossom, Honeysuckle and Lemon Grass. The palate has a rich intensity of citrus (Grapefruit, Mandarin orange) fruit allied with a piercing acidity and hint of chalkiness that creates a great finish and snap at the back palate enticing one back for more. Drink now – 2025+.
Stuart Rae, Private Account Manager

The 2014 is stunning, an very interesting, Riesling-esque nose, with similarities to great Chenin Blanc. Wonderful texture on the palate, rich, full-bodied , rounded and crisp. This is of course still very young, but gives great pleasure even now. Probably the best Hunter Valley Semillon I have ever tasted.
Chris Pollington, Private Account Manager

A pioneer of the Hunter Valley – Tyrrell’s wines, a by-word for the highest quality and age worthy Semillon.  Today Tyrrell’s still sets the benchmark for this region, producing not just Semillons, but Chardonnays and Shirazes that are amongst the best if not the finest in the Hunter when their vineyards and the vintage align.  Focus at Tyrrell’s has returned to producing middle range to premium wines and the increased emphasis on quality is evident in their recent releases.  

I am seduced by this benchmark example of dry Australian Semillon. Quality such as this is very hard to find in the UK so here you will imbibe a real treasure for your senses. The nose has aromas of white candlewax with cascades of orange blossom. Over time this will develop even more as witnessed in the 2003 vintage.

The palate is unctuous whilst still being refreshing and certainly mouth-filling, with a tiny hint of butter. Terrific structure and balance. Perfect either for chicken dishes in rich sauces such as mushroom, or to contrast with highly aromatic and spicy flavoured salads.
Rebecca Lamont, Head of Wine School, February 2013

No one else makes dry Semillon like they do in the Hunter Valley. With the advantage of some of the world’s oldest vines and a unique climate (warm but cloudy) which allows the grapes to reach full flavour ripeness at only 11-12% potential alcohol, these wines are austere and closed in their youth, yet over the course of 1-2 decades they develop astonishingly. Complex flavours of toast and butter belie the wines’ 100% stainless steel fermentation and ageing, and nowhere is the ‘waxy’ and ‘lanolin’ character of the Semillon grape more obviously evidenced. A truly world-class and unique wine style.