Description
2017 was a vintage marked by very hot days during January and early February. It meant being careful about sunburn and trying to protect the grapes as much as we could. Hand-picking grapes have obvious benefits in years like this – we can be much more discerning when it comes to harvest, ensuring only the highest quality grapes pass the test. Any signs of high sunburn, as well as any disease presence, is dealt with well before the grapes hit the crusher.
Our 2017 Glenguin Vineyard Semillon is among the best we’ve ever produced. A pale-straw colour complimented by a nose of orange blossom, lime zest and a faint chalky edge, with flavours of Tahitian limes, crisp acidity and a long, dry finish. It’s tempting to drink it all now, but lay this down for the next 5 to 10 years and you’ll be rewarded greatly.
Food pairing: Seafood and Semillon is a classic match, but especially so when it’s fresh Tasmanian scallops.
“Effortless wine, all lees and lemon, the flavours flowing from the start and all the way through the finish with a cruise-like steadiness.” 92 points, Campbell Mattinson, winecompanion.com.au
“Here’s a wilder, more funky expression of Hunter Semillon. It’s a little smoky and cheesy, with a honeyed richness to taste” 90 points, Gary Walsh, winefront.com.au
“Light, very easy to drink, tangy, a bloody perfect table wine – could drink it for hours.” – Amy Moon, Glenguin Estate Tasting Panel, 2017
Campbell Mattinson –
Effortless wine, all lees and lemon, the flavours flowing from the start and all the way through the finish with a cruise-like steadiness. No real need to wait but time won’t be unkind. – 92 points, Campbell Mattinson, winecompanion.com.au
Gary Walsh –
Here’s a wilder, more funky expression of Hunter Semillon. It’s a little smoky and cheesy, with a honeyed richness to taste, almost a gloss, but it pulls tighter as it moves through the mouth, and finishes with something not far off rockmelon. – 90 points, Gary Walsh, winefront.com.au