Tyrrell’s Wines, Vat 1, Hunter Semillon, Lower Hunter Valley, NSW, Australia, 2006
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: lot No. LAGW017, varietal semillon; fermented cool in stainless steel, then given a short time on the lees, before being racked and bottled in late July, then resting 6 years before release; screwcap closure, 10.5% abv, Fareham Wine Cellar, £35 (05/17)
Consumer tasting note: a strong citrus dominated nose, with lemon, grapefruit and lime, along with stewed apple, melon, anise and honey; medium bodied with low(ish) alcohol, good intensity and concentration of lemon and lime in mid-palate, along with bees-wax and almond oil. Follows into a medium-long length. Decant for 30-60 minutes.
WSET style tasting note
Appearance: clear and bright, pale intensity lemon, showing tears.
Nose: clean, medium (+) intensity, developing, with aromas as they come, of warm lemon pith, touch of lemon zest, bees-wax, grapefruit flesh, a lightly confected sweetish note like boiled sweets, touch of stewed apple, touch of almond oil, lime, touch of honeydew melon, hint of anise, hint of honey after some time.
Palate: dry, medium acidity, medium (-) alcohol, medium body, medium (+) intensity, a very low-key grip, with flavours of lime, warm lemon pith edged with bees-wax, grapefruit flesh, touch of almond oil. A medium (+) length with a clean ripe citrus finish with a very low-key grip.
Quality: very good, well-balanced acidity with alcohol, suiting the flavour concentration; a light grip – with no sign of oak this will emanate from time spent macerating on the skins or on the lees, the latter adding a little body too, as well another taste dimension; strong intensity, good concentration and showing some, but not a high level of complexity, with a slight tertiary edge as nutty almond oil. Follows into a medium-long length.
Drinking readiness/ageing potential: can drink now, but has potential for ageing – a sound structure, well-balanced, good intensity, concentration and length, with plenty of primary fruit that is starting to show development from bottle age, should develop and improve over say 3-6 years.