Tyrrell’s Wines, Vat 1, Hunter Semillon, Hunter Valley, NSW, Australia, 2000
Hunter Valley semillon does not see oak, rather, with time in bottle, it can develop a certain toastiness, adding a further dimension to a wine’s complexity.
This wine: varietal semillon; fermented cool in stainless steel, then a short time on gross lees, then 3 months on secondary lees, before being racked and bottled in late July then resting 6 years before release (producer details); natural cork closure, wine level 3 cms beneath the cork, 11% abv, Vintage Wines, £35 (01/17)
Consumer tasting note: a strident and noticeably waxy citrus nose, with lime, lemon and grapefruit, with almond oil and a light honeyed edge, with just a hint of toast; medium-full bodied with a velvety texture, with notes of almond oil, citrus, honey and honeydew melon. A long length. Decant for 45 minutes.
WSET style tasting note
Appearance: clear and bright, medium intensity gold, showing tears.
Nose: clean, pronounced intensity, developing, with aromas as they come, of waxy lime, warm lemon pith, lemon boiled sweets, grapefruit, almond oil, light honey, hint ripe green apple, with a fleeting toasty edge.
Palate: dry, medium (+) acidity, medium alcohol, medium (+) body, medium (+) intensity, a low-key grip with a velvety texture, with flavours of almond oil, lemon boiled sweets, warm lemon juice, lemon pith, grapefruit, light honey, honeydew melon, touch of apricot skin, hint of grassiness/green pepper (cooked, not fresh cut). A long length, with a fresh clean ripe citrus lightly grippy finish.
Quality: very good, well-balanced fresh acidity with alcohol, perfectly harmonious with the alcohol; above average intensity and flavour concentration, showing some complexity with a tertiary edge of honey and toast from bottle age; follows into a long length.
Drinking readiness/ageing potential: can drink now, but has potential for aging – a sound acid structure, a long length, with embryonic tertiary development, which may continue to develop over say 3-5 years.