‘Alexander Munro’ Semillon

‘Alexander Munro’ Semillon is our flagship Semillon and is made from our best ‘individual vineyard’ parcel of Semillon fruit each year, which inevitably comes from vines grown on sandy loam soil in Pokolbin. ‘Alexander Munro’ Semillon is not released as a young wine and only after 5 years bottle maturation in our cellars.

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2012

Region: Hunter Valley

Alcohol: 10.0%

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 along the Hermitage Road sand flat in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2012 vintage release. The mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in June 2012 and was cellared for 5 years prior to release in early 2017.

Winemaker’s comments: No Shiraz was harvested by us in 2012 and only a couple of parcels of Chardonnay and Semillon. The reason Semillon is so successful in the Hunter Valley is its ability to handle a wide range of weather conditions. The best Semillons are made in the cooler years, and 2012 was certainly that. The class of the ‘Braemore’ vineyard was apparent in delivering grapes that weren’t just usable, but also very high quality.

Tasting note: A pale yellow colour, with a slight straw hue. The nose is starting to show aged complexity, but also has fading young Semillon citrus fruit characters. A lovely mouth-filling palate with tidy acidity keeps the palate focused and enhances the long balanced palate.

Cellaring estimate: Although drinking well now, this wine has all the hallmarks that are required for further short—medium term cellaring.

Suggested food match: Grilled fish.

2011

2011-Alexander-Munro-Semillon---FSRegion: Hunter Valley

Alcohol: 11.0%

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 along the Hermitage Road sand flat in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2011 vintage and the mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2011 and was cellared for 5 years prior to release in April 2016.

Winemaker’s comments: 2011 finished up being a great all round vintage, for both shiraz and semillon, with maybe shiraz just ahead in quality terms. The semillons will possibly not have the longevity of shiraz, but in return, will reward drinkers earlier.

Tasting note: Very pale yellow colour gives a hint to the youthfulness of this wine. Still shy on the nose with complexity, but has typical young Semillon citrus traits. Mouth-watering acidity keeps the palate tight and focused around the long flavour profile.

Cellaring estimate: Although drinking well now, this wine has all the hallmarks that are required for further medium term cellaring.

Suggested food match: Pan-fried fish.

2010

2010-Alexander-Munro-Semillon[1]Wine Notes

Region: Hunter Valley

Alcohol: 11%

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 along the Hermitage Road sand flat in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2010 vintage and the mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2010 and was cellared for 5 years prior to release in April 2015.

Winemaker’s comments: 2010 was a great follow up vintage for Semillon after the excellent 2009 harvest. Again, slightly cooler and overcast conditions suited Semillon better than 40 degree days!

Tasting note: On the nose there is warm toast and nuances of lanolin, with underpinnings of lemon zest. The palate is flavoursome and has developed a toasty complexity. There is still ample acidity and great focus eluding to a long life ahead of it.

Cellaring estimate: Although drinking well now, this wine has all the hallmarks that are required for further medium—long term cellaring.

Suggested food match: Pan-fried fish.

What the experts say

‘Meerea Park Alexander Munro 2010 semillon ($45) sat in bottle for five years before release. Grapes were sourced from the Braemore vineyard in Pokolbin. It features delicate lemon, hay, lemongrass and wax flavours along with a light grip and juicy flow to the finish’.

95 / 100. Ben Thomas – The Weekly Review November 2015

“Grown on the Braemore vineyard. Bottled way back in July 2010 but held back from release until April 2015. It’s vital, fresh, spritzy and long. This is in super form. Wax, citrus, hay and lemongrass, with a whisper of honeysuckle holding on through the finish. Sophisticated and seductive at once. Delicate too. Just beautiful. Ready to drink now though showing no signs of tiring.”

94 Points. Campbell Mattinson – The Winefront – 10th May 2015

The grapes grown on the celebrated Braemore Vineyard   produced the finest wine of the vintage once again. While still showing the life-giving acidity of Hunter Valley semillon, this has an extra layer to its panoply of lemon/citrus fruits, in turn elevating and driving the impact of the finish and aftertaste. A very high quality semillon.

Rated 96. James Halliday – 2016 Australian Wine Companion

2009

2009-Alexander-Munro-Semillon-FS[1]Region: Hunter Valley

Alcohol: 10.5%

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 along the Hermitage Road sand flat in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2009 vintage and the mature vines are dry-land grown and produced a yield of 1.3 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2009 and was cellared for 5 years prior to release in April 2014.

Winemaker’s comments: Semillon did extremely well in the conditions of 2009. Warm dry weather early with a heavy storm during February after the white varieties were safely harvested. 2009 was also great for long term cellaring Shiraz.

Tasting note: Aromas of buttered toast and waxy lanolin. The palate has filled out with toasty complexity but is still tight and focused eluding to a good cellaring life ahead of it.

Cellaring estimate: Although drinking well now, this wine has all the hallmarks that are required for further medium—long term cellaring.

Suggested food match: Pan-fried fish.

What the experts say:

“Still pale straw-green; from the celebrated Braemore Vineyard and held for its first release in Apr ’14 when 5 years old; this is an exceptional semillon with power, precision and varietal purity rocketing through the ultra-long palate.”

Rated : 96 Points

James Halliday – 2015 Wine Companion

“I don’t care what anyone says, the best semillon in the Hunter always comes from sandy soils, giving more finesse, better acid structure and longevity” says Meerea Park winemaker Rhys Eather, comparing his Alexander Munro (sandy soils) with his Terracotta (clay). Munro is sourced from the 1969 planted Braemore vineyard, referred to by Eather as Burgundian in the way Andrew Thomas, Pepper Tree and Meerea Park all source from the same vineyard. Harvested in a single pick, this is a semillon of pristine focus, tension, energy and texture, with a core of primary citrus energy and epic acid line. Profound mineral texture is classic Braemore, beautifully refined, eminently persistent and backward at five years of age. $30 at Banks (2008). 2009 coming late March 2014. Drink: 2019-2029”

96 / 100

Tyson Stelzer – Taste Weekly 143 – 14th March 2014

“Bright, light, yellow/green colour. The bouquet, but not the colour, revealing toasty straw bottle-age. Very bright, fresh, youthful and lively, with beginnings of bottle-aged straw and toast flavours, and starting to be quite complex. Intense and penetrating palate, Delicious middle-aged Semillon. It has many years still to go.”

94 Points

Huon Hooke – The Wine Guide 2015

“Here’s another wine of the highest quality. The fresh lemon curd aromas are captivating, and the palate is rich and long, with a great line of acidity. If you wish to try a brilliant Hunter Semillon in the prime of its life, buy this without hesitation.”

★★★★★

Winewise Magazine – 2015 Semillon Championship.

2008

2008%20Alexander%20Munro%20Semillon%20-%20FS[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

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 along Hermitage Road in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2008 vintage and the mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in August 2008 and was cellared for 5 years prior to release in February 2013.

Winemaker’s comments: 2008 was a very wet and cool vintage by normal standards. Semillon, being a variety with relatively thin skins, that suffers from heat and sun damage easily, thrived in the cool conditions. The trade off was a slight grassy character on the nose present at bottling but this has now taken a lesser role with the emergence of the anticipated bottle developed characters.

Tasting note: Aromas of buttered toast and sunlight soap with nuances of cut-grass in the background. The palate has started to fill out with toasty complexity but is still tight and refreshing.

Cellaring estimate: This wine has all the hallmarks that are required for long term cellaring.

Suggested food match: Pan-fried fish.

“Bright, light straw-green; well on the way to developing the full majesty of mature semillon; lemon, lime and lemongrass intermingle with hints of lanolin which add flesh to the texture. Will develop very well, thanks to its balance.”

94 / 100

James Halliday – 2014 Wine Companion

“The 2008 Alexander Munro Semillon presents delicate aromas of lemon zest, candied orange peel, white blossoms and thyme with hints of fennel seed and crushed stones. Light-bodied and dry, it has a great concentration of savory and citrus flavors supported by crisp acid before finishing with plenty of mineral notes. Drink it now to 2022+.”

91 / 100

The Wine Advocate #207 – Lisa Perotti-Brown

2007

2007%20Alexander%20Munro%20Semillon%20-%20120[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

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 along Hermitage Road in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2007 vintage and the mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2007 and was cellared for 5 years prior to release in April 2012.

Winemaker’s comments: The hot dry vintages continued but did not reach the extremes of the very hot 2006 vintage. 2007 was an ideal vintage for Shiraz with Semillon also being very good, producing highly flavoursome wines.

Tasting note: Strong characters of toasted bread with lanolin on the nose. The palate is rich without being broad but with intense underlying citrus. There is a crisp acid backbone and long finish.

Cellaring estimate: This wine has all the hallmarks that are required for long term cellaring.

Suggested food match: Pan-fried fish.

Gold Medal – 2008 Sydney Wine Show, class 30.
Gold Medal – 2010 Hunter Valley Wine Show, class 27.
Silver Medal – 2007 Hunter Valley Wine Show, class 4.
Silver Medal – 2008 Hunter Valley Wine Show, class 33.
Silver Medal – 2011 Hunter Valley Wine Show, class 15.

What the experts say:

“This single-vineyard Semillon is a textbook traditional Hunter style, with beeswax, lemon juice and citrus pith aromas that are still fresh and youthful. The middle palate is soft and rounded, clean and pure, with impeccable harmony. Drink now to 2022. 11 percent alcohol. “

94 / 100

Huon Hooke – Good Living – 2nd October 2012

“The colour is has vivid green tinges; the bouquet foreshadows a totally delicious palate with ripe citrus, reaching into passionfruit, flavours, and a long finish tied together with gentle acidity. The show record tells the tale: silver medals in its youth, then gold medals at the Hunter Valley and Sydney shows in ’10. Has become even more enticing.”

96 / 100

James Halliday – 2014 Wine Companion

2006

AM-SEM-2006[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

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 along Hermitage Road in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2006 vintage. The mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre in 2006.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2006 and was cellared for 5 years prior to release in April 2011.

Winemaker’s comments: The hot dry vintages continued, and 2006 was possibly the hottest overall with 46 degrees recorded on New Years day 2006. Getting fruit ripe was never an issue and the real challenge was making sure it did not become over-ripe and lose acid which would ultimately affect long-term aging ability.

Tasting note: Just starting to evolve and show the secondary  characters of toasted bread with lanolin overtones on the nose. The palate is fruit pure and focused with great flavour. It has crisp acidity but still balanced and long.

Cellaring estimate: This wine has all the hallmarks that are  required for long term cellaring.

Suggested food match: Pan-fried fish.

Gold Medal  – 2009 Hunter Valley Wine Show, class 32.

What the experts say:

“Here’s a beautifully aged semillon that won a gold medal in the named vineyard, any vintage class at the 2009 Hunter Wine Show. it is brassy gold and has enticing scents of melon and vanilla beans. Preserved lemon flavour glides onto the front of the palate and nashi pear, spice and subtle honey and toast characters meld on the middle palate. The finish shows flinty acid.” 

John Lewis – Newcastle Herald – 11th April 2011

The 2006 Alexander Munro Semillon has pronounced notes of lemongrass, lime juice, apple peel, grass and lemon tart. Crisp, dry and light-bodied, it has lots of citrusy flavor and a long clean finish. Drink it now through 2018+.

91.

Lisa Perotti-Brown MW – The Wine Advocate #194

“Meerea Park ‘Alexander Munro’ Hunter Valley Semillon 2006: Just coming into its ‘greatness phase’ which I think will last some time. A gorgeous wine with depth of flavour that seems bottomless 96 points and good value at $35.”

Tony Keys – The Key Review Of Wine – 8th July 2011

“Zesty and lively with all the richness of 2006, yet losing none of its intensity and tightness. Lemon, lemon curd, wheat and sunlight soap (not to taste though obviously, though a few Hunter winemakers could well use a dose). Long tingling citrus acidity finish. It’s almost ready, but has plenty more yet to come.”

Rated : 95 Points

Gary Walsh – Winefront – 12th July 2011

“Can’t wait for the young semillons to mature? Well, here’s your answer. The aromas are toasty, with honeyed nuances. The palate has lots of lingering, developing citrus flavours with tight, mineral acidity which balances the wine nicely.”
Highly Recommended.

Winewise Magazine – June 2011

“A classic from one of the Hunter Valley’s newer wineries, but made from vines more than 35 years old. It’s a brilliant yellow-green wine with a lushness that belies its low alcohol. Lanolin, lemon and apple characters lead the way, and while a thread of aged toastiness enters the equation, it’s still fresh and alive with a lovely super-long finish.” 

Ralph Kyte-Powell- The Age Epicure – 19th July 2011

“Bright green-straw; the complex bouquet is starting to show the first hint of toasty bottle development, but the startlingly intense and fresh palate is still focused on the pure lemon/lemongrass fruit and supporting acidity.”
Rating 96.

James Halliday – 2012 Wine Companion

……..TOP KEY……..”Just coming into its ‘greatness phase’ which I think will last some time. A gorgeous wine with depth of flavour that seems bottomless 96 points and good value at $35.”

Tony Keys – The Key Report On Wine #37

“Another great realisation from the Braemore Vineyard, this gentle, golden aged release has a classic lemon-butter and light-toast nose of aged Hunter Semillon – really unmistakable – with some grassy hints too. The palate’s dry, crisp and unwaveringly linear, with mouth-watering lemon-barley flavour, crisp acidity and that gentle roundness that these wines take on with age. Great value here, and plenty of time ahead.”

Score 96.

The Age Good Wine Guide 2012 – Nick Stock

“Bright green-straw; the complex bouquet is starting to show the first hint of toasty bottle development, but the startling intense and fresh palate is still focused on the pure lemon/lemon-grass fruit and supporting acidity.”

96 Points.

TOP 100 NSW Wines – Wine Uncovered – James Halliday – 27th November 2011

“A great semi-mature, traditional Hunter semillon from Rhys Eather, a top winemaker. Bright mid-yellow; multi-faceted bouquet of honey, lemon, candle wax and browned toast. It’s very intense and alive, lean and long with penetrating flavour and a clean aftertaste. Now to seven years. 11 per cent alcohol.”

95 / 100.

Huon Hooke – SMH Good Living – 6th December 2011

2005

AM-SEM-2005[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

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 2005 vintage whose mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in July 2005 and was cellared for 5 years prior to release in April 2010.

Winemaker’s comments: 2005 was a Hunter drought vintage and produced  great wines both red and white. As a rule, the Semillons are all very well balanced and proportioned wines with flavour and character in spades.

Tasting note: This wine is already showing classic secondary  characters of toast and honey along with lanolin on the nose. The palate is fruit pure, with loads of flavour, crisp acidity but still balanced and long.

Cellaring estimate: This wine has all the hallmarks that are required for long term cellaring. 20 years.

Suggested food match: Pan-fried fish.

What the experts say:

“From the Braemore vineyard, Rhys Eather has made a scorching semillon. Wonderful delicacy and intensity of lightly-browned toast and lemony flavours, beginning to build bottle-aged complexity. A classic and just 11 per cent alcohol. Now to five-plus years.”

96 / 100.

Huon Hooke – SMH Good Living – 8th June 2010

“Bright pale straw-green; has developed slowly but surely, still youthful and built around lemony acidity; is still building flavour, with another five-plus years to go to get close to its peak.”

Rating 94

James Halliday – 2011 Australian Wine Companion

2004

AM-SEM-2004[1]Wine Notes

Region: Hunter Valley

Alcohol: 10.5%

Closure: Screwcap

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
Gold Medal—Class 8—2009 Winewise Small Vigneron Awards
Gold Medal—Class 32—2009 Hunter Valley Wine Show
Gold Medal—Class 68—2009 Sydney Wine Show
Gold Medal—Class 33—2008 Hunter Valley Wine Show
Gold Medal—Class 33—2007 Hunter Valley Wine Show

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

2003

AM-SEM-2003[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

Closure: Screwcap

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.

Situated in Pokolbin, the ‘Somerset’ vineyard is the fruit source for the 2003 vintage. The mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre in 2003.

The hand harvested fruit was crushed and then fermented in stainless steel. The wine was bottled under screwcap in June 2003 and cellared for 6 years prior to release.

2003, while well noted as a hot dry vintage and very suited to the Shiraz grape, also produced some great Semillon fruit from the better vineyards. Vineyard management also came well into play with the timing of the harvest crucial.

A lovely yellow-green in colour with the nose suggesting toast, honey and lanolin. The palate has developed  nicely with attractive citrus and honey complexities.

Cellaring: Drinking very well now but will continue to develop for up to 5 years.

2002

AM-SEM-2002[1]Wine Notes

Region: 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 is selected each year to make this wine.

Fruit Source: Situated in Pokolbin, the ‘Somerset’ vineyard is the fruit source for the wine. The mature vines are dry-land grown producing a yield of 2 tonnes per acre in 2002.

Fermentation & Maturation: Hand picked fruit was crushed and fermented in stainless steel. The wine was bottled in July 2002 and cellared for 5 years prior to release. Sealed under Natural cork.

Winemakers Comments: 2002 was a great improvement on the very wet 2001 vintage. It was still a cool vintage which benefited the thin skinned variety and has produced some very age-worthy wines.

Aromas of toast and dried grass/hay are just noticeable over the citrus fruit underneath. The medium weight palate has lemon butter and peach characters, with a great length of flavour. The acid is zesty and racy indicating many more years of improvement remaining.

Cellaring: Further cellaring will enhance the wine. 10 years

What the experts say:

The 2004 version of this wine, made from Ken Braye’s Braemore vineyard grapes, won a gold medal in the 100 per cent Hunter Valley any vintage semillon dry white class at the recent Hunter Valley Wine Show. The 2002 is pale straw in the glass and has green apple and lanolin scents. Crisp lemon flavour shows on the front of the palate and sherbert and lime zest characters chime in on the middle palate. Fresh steely acid refreshes at the finish. It’s a lighter, delicate style of white that would be best with potato and leek soup, chicken and mushroom vol-ua-vent or warm broccoli and tuna salad. Aging: 5 years. 4 glass rating.

John Lewis – Newcastle Herald – Uncorked – 5th September 2007

“This great individual vineyard wine from the Eather brothers in the Hunter Valley hit a peak in 2002: wonderful, classic buttered toast bouquet now mellow and rich but still fresh. The palate is fine and soft and seems a tad low in acidity. But that’s a minor quibble”. 93 / 100. Food sauteed Balmain bugs.

Huon Hooke – SMH Good Living – 27th November 2007

“A lovely, pure semillon, with just the right amount of development; long and seamless, with an array of flavours that really persist. To 2018.”
Rating 95.

James Halliday – 2009 Wine Companion

Delicious green-gold colour. Perfect mix of primary and secondary flavours. Hay, lanolin, lemon zest and lime. Great complexity. Great freshness. Length is good. The marvel of good Hunter Valley semillon? This is an example.”Rated :

93 Points

Campbell Mattinson – The Winefront – 3rd September 2010

2001

AM-SEM-2001[1]Wine Notes

Background: Alexander Munro is 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 first release was the 1998 vintage in 2003.

Fruit Source: Situated in Pokolbin, the “Leonard Estate” vineyard is the fruit source for the wine. The vines have an average age of 35 years and dry land grown, thus ensuring low yields and high quality.

Fermentation & Maturation: Hand picked fruit was crushed and fermented in stainless steel. The wine was bottled in July 2001 and cellared for 4½ years prior to release.

Winemakers Comments: The vintage was a wet one but 2001 was another good year for Semillon that allowed the fruit to ripen without being sun damaged, the biggest foe of the pale skinned variety and one that can severely reduce quality. 2001 vintage Hunter Semillons show good varietal and should do well in the cellar.

Slow developing, hints of toastiness are just beginning to become evident on the nose. The palate is long, rich and balanced with a fantastic acid backbone that will see the wine develop over many years, improving all the time.

Cellaring: Further cellaring will enhance the wine. 10 years+

Selected for QANTAS 1st Class International service in 2007.

What the experts say:

“Showing some toasty development but mainly smells of lemon and hay. Very pure and clean on the palate with a lovely lemon flavour. The acidity here is really good – and by this I mean it is there but it is soft and feels very right. Good clean finish. This one is an each way bet for drinking now or cellaring”.

Rated : 93 Points

Gary Walsh – Winorama – November 2005

“A complex wine, with some deliberately funky characters on the bouquet; still retains grip and length to the ripe citrus and grass flavours. Cork. 10.5% alc.

Rating 93

Drink 2011 – James Halliday – 2007 Australian Wine Companion.

“With a medium-deep yellow colour and a complex, aged bouquet of beeswax and honeysuckle, this is a delicious, semi mature Hunter semillon. It has great depth of flavour and softness, although there’s no shortage of acid to help it age and develop. The finish is dry, finely balanced and very long. A superb semillon with several years left in it. Great with any grilled white-fleshed fish – such as bream. 95 Points. Best Semillon Award.

2007 Penguin Good Australian Wine Guide

2000

AM-SEM-2000[1]Wine Notes

Background: Alexander Munro is winemaker Rhys Eather’s, great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label.

Fruit Source: Situated in Pokolbin, the “Leonard Estate” vineyard is the Semillon source for the wine. The vines have an average age of 35 years and dry-land grown, thus ensuring low yields and high quality.

Fermentation & Maturation: Hand picked fruit was crushed and fermented in stainless steel. The wine was bottled early and cellared for 3 years prior to release.

Winemakers Comments: 2000 in the Hunter Valley was an ideal white vintage. A cooler than normal ripening season allowed the fruit to obtain sugar and physiological ripeness easily. The fruit was harvested at around 11.0 baume to ensure good natural acid levels that are required for long term aging.

The three years of bottle age has transformed this wine into a Semillon classic. Youthfulness has given way to hints of toast and honey, while still retaining mouthwatering acidity.

Cellaring: Further cellaring will enhance the existing aged characters.

What the experts say:

“Intense, clean citrus/lemon/herb; still at the start of its life, but plenty there.

Rating: 91 Drink: 2010

James Halliday – Australian Wine Companion 2005

1999

AM-SEM-1999[1]Wine Notes

Background: Alexander Munro is winemaker Rhys Eather’s, great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label.

Fruit Source: Situated in Pokolbin, the “Leonard Estate” vineyard is the Semillon source for the wine. The vines have an average age of 35 years and dry land grown, thus ensuring low yields and high quality.

Fermentation & Maturation: Hand picked fruit was crushed and fermented in stainless steel. The wine was bottled early and cellared for 5 years prior to release.

Winemakers Comments: 1999 in the Hunter Valley was an ideal Semillon vintage. A cooler than normal ripening season allowed the fruit to obtain sugar and physiological ripeness easily. The fruit was harvested at around 11.0 Baume to ensure good natural acid levels that are required for long-term aging.

The five years of bottle age has transformed this wine into a Semillon classic. Youthfulness has given way to hints of toast and honey, while still retaining mouthwatering acidity and a tight structure.

Cellaring: Further cellaring will enhance the existing aged characters.

Selected for QANTAS “First Class” International service in 2006.

Awards:

“Len Evans Trophy” 2004 Hunter Valley Wine Show
“Tyrrell Family Trophy” 2004 Hunter Valley Wine Show
GOLD Medal 2003 Hunter Valley Wine Show
GOLD Medal 2004 Hunter Valley Wine Show
GOLD Medal 2007 Melbourne Show Wine
GOLD Medal 2007 National Wine Show

What the experts say:

“A very classy Semillon which is only beginning to show the first signs of bottle development. The palate is fine and long, enlivened by crisp acidity. Another 3-5 years cellaring will be richly rewarded.” Outstanding

Winewise, March 2004

“Everyone agreed that the 1999 Meerea Park Alexander Munro was looking remarkably young for its age. Forrestal thought it developed yet youthful, bright, intense and focused. Bullied said lemon curd and grilled nuts and a fresh, tight acidity that would continue to age. I admired this wine for its savoury, lemon verbena characters and fine, creamy palate embellished with more honey, nutty notes”.

5 Star Semillons – Australian Gourmet Traveller – Wine Magazine – Top 10 – Feb/Mar 2007

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