Botrytis Semillon Mudgee

Description

A truly delicious wine style that is under-appreciated in the modern wine drinking world. If ever there was a true 'food' wine, this is it. Pale gold in colour and exhibiting the essence of Botrytis in those obvious apricot aromas. Ripe pineapple and spicy mustard fruits further add to this incredibly aromatic wine. The palate is finely poised with the acid/sugar balance right on point. This gives a fresh and lively character to the wine and carries the palate through to a mouth-watering finish. The sweep of acid takes care of any residual sugar leaving the palate clean and refreshed. A wine that will continue to bring joy for many years and with the crisp acid and generous mouthful from grape sugars, you could still be enjoying this wine in 20+ years time. Enjoy with a savoury lemon cheescake to see it shine.

Wine Details

• Region Mudgee, New South Wales
• Vintage 2024
• Type White Wine
• Variety Botrytis Semillon
• Vegan Friendly ✔
• Volume 500ml
• Alcohol Volume 8.41%
• PH

  2.95

• Standard Drinks 3
• Acidity

  0.89

• Sugar

  180 g/l

• Closure ScrewCap
• Bottling Date

  07/05/2024

• Harvest Date

  2024

• Winemaking

  Hailing from the Huntington vineyard in the Mudgee region, the 35 year old Semillon vines provided some challenges during harvesting. Machine harvesting excess wood in the bins as large sections of these old vines broke off. They then had to be rmoved by hand as the fruit was tipped into the crusher. The bortytis was allowed to grow until 50% of the vineyard was infected and then harvest commened in late March. Due to the dessication of the fruit through moisture consumption by the Botrytis Cinerea mould, tintake was only 2T. Normal semillon would have yeilded 4-5T from the same area. Baume was 170. Extractrion rates are very low at press with only about 500L/T extracted when compared to the normal 750l/T. Juice was settled and racked prior to ferment. Acid was adjusted to about 11g/L & once commenced, regular laboratory checks were conducted to stop the ferment at the precise moment of sugar/alcohol balnce. 9%Alc. was the goal. We then balanced the residual sugar with additional acid adjustments. Stopping ferment involved chilling the wine to 00C and a large addition of SO2 to kill any yeast. Once stopped, it was filtered through a sterile membrane (0.45 micron) to remove all microorganisms and then held very cold until bottling. SO2 levels were check repatedly to ensure the sguars were safe from further fermentation. Lots of yeast in the winery during vintage.

• Tasting Notes

  A truly delicious wine style that is underappreciated in the modern wine drinking world. If ever there was a true 'food' wine, this is it. Pale gold in colour and exhibiting the essence of Biortytis in those obvious apricot aromas. Ripe pineapple and spicy mustard fruits further add to this incredibly aromatic wine. The palate is finely poised with the acid/sugar balance right on point. This gives a fresh and lively character to the wine and carries the palate through to a mouthwatering finish. The sweep of acid takes care of any residual sugar leaving the palate clean and refreshed. A wine that will continue to bring joy for many years and with the crisp acid and generous mouthful from grape sugars, you could still be enjoying this wine in 20+ years time. Enjoy with a savoury lemon cheescake to see it shine.

• Peak Drinking / Cellaring Potential

  20 years

• Food Matches

  Savoury lemon cheescake