A recent tasting of wines from New South Wales by Wine Australia I tasted some very unique Semillon wines from the Hunter Valley.  Hunter valley is near the east coast of Australia and at between 30 and 33 degrees of latitude hot during the day and with intense levels of sunlight. In fact the climate is classified as sub-tropical!  So how does this region produce high acid fresh and lean and age worthy Semillons?

Viticulture and Winemaking

The region’s warm, humid climate is moderated by coastal breezes and morning mists, reducing disease pressure and allowing for slow, steady ripening. The secret to the distinctive style of Hunter Valley Semillon  is that the grapes are often harvested early, sometimes with alcohol levels as low as 10-11%, to preserve acidity and freshness.  Also sandy, well-drained soils contribute to the grape’s signature crispness.

In the winery, Hunter Valley Semillon is made with minimal intervention. Fermentation occurs in stainless steel to maintain purity, and oak is rarely used. The result is a wine which is very lean. In its youth it can be somewhat closed and a little undemonstrative featuring citrus notes and green apple, with high acidity and a light, delicate texture.

Bottle Aging Potential

The surprise is that despite its austere youth, Hunter Valley Semillon is famed for its extraordinary aging ability. Over time, often 10 to 20 years, the wines develop complex flavours of honey, toast, and nuts without any oak influence, while retaining their vibrant acidity.

These lovely characteristics emerge after about 8 or 9 years and a number of wine makers hold wines back only releasing them once they are mature.