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Back to winesView a PDF of this page2004 'Alexander Munro' Semillon Wine Notes Wine NotesRegion: Hunter Valley Background: Alexander Munro was winemaker Rhys Eather’s great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label. The best Semillon parcel harvested is selected each year to make this wine. Fruit Source: Situated on a sand flat in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2004 vintage whose mature vines are dry-land grown and produced a yield of 2 tonnes per acre in 2004. Fermentation & Maturation: The hand harvested fruit was crushed and then fermented in stainless steel. The wine was bottled under screwcap in June 2004 and will have been cellared for 6 years prior to release in early 2010. Winemaker’s Comments: The 2004 vintage in the Hunter Valley suited the Semillon grape far better than Shiraz due to the cooler vintage conditions. Often overused, but so far Semillons from 2004 are ‘classics’ in the making and the best vintage for Hunter Semillon since 1999. Tasting Note: Only just starting to develop secondary characters of toast and lanolin over the lemon/lime fruit. The palate is pure, flavoursome, balanced and long. Cellaring Estimate: Long term. Awards: Trophy—'Best Semillon’ - 2009 Winewise Small Vigneron Awards What the experts say
"A quite brilliant wine that won the best semillon at the recent Winewise competition. it is still fresh as a daisy, with masses of fruit flavour enhanced by glorious lemony acidity that drives the palate through to a lively, lingering finish and aftertaste." Rating: 96.
James Halliday - The Weekend Australian Magazine - 28th August 2009
"Tight and fine, with some lees-type smells, mealy parmesan, gentle toast and lemon-peel fruit. Tight and lime; juicy in the mouth, pith and peel. Incredible drive across the palate, but also lightness. Will peak in three to four years. 95/100.
Tim White - Australian Financial Review - 28th November 2009
"The 2004 Alexander Munro Semillon provides an intensely scented nose of lemon curd, grilled bread, toasted almond, lime cordial plus a touch of bark and pepper. Crisp with some honey-nut flavors coming through on the palate and a light body, it gives a very long finish. Only 180 cases produced. Drink now to 2020. " 91 Points.
Lisa Perrotti-Brown MW - The Wine Advocate #188 - April 2010 |
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