
Elliott Semillon
2024 Semillon
Hunter Valley, New South Wales
Black Label Elliott Semillon 2024
Description
Almost colourless in the glass is a result of handpicking all Semillon in 2024. Very minimal Skin contact in the process and careful wine management shows. The aromatic nose is classic Semillon with abundant lemon citrus and sherbert sorbet. A wisp of saline sea spray passes by, giving deeper complexity to the fruit driven primary characters of Semillon.
The wine is upfront initially with soft acid chowing through giving length to the palate. The generous mouthfeel comes from some riper fruit in the blend, coming from 3 separate vineyards. Those mouthwatering lemon citrus flavours finish of the wine with slatey wet stone and a wisp of salinity to say farewell. Drink now and for the next 5-7 years.
Wine Details
- Region Hunter Valley, New South Wales
- Vintage 2024
- Type White Wine
- Variety Semillon
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 12.9%
- PH
3.11
- Standard Drinks 8
- Acidity
6.9g/L
- Sugar
0.8g/L
- Closure ScrewCap
- Winemaking
The fruit was hand harvested from three vineyards; Glandore, Oakey Creek & Maluna. Each vineyard was a different baume. The Glandore & Oakey Creek portions were combined post- pressing and fermented together while the Maluna, having been picked by wine club members on the Picking Day was fermented seperately and blended in post ferment. The Maluna was by far the riper of the three and bought the richness to the wine. Pre-ferment, the wines were settled using 'Floatation' where in N2 gas is used to float all solids to the top of the tank and in the morning we remove clear juice from underneath. Losses are reduced to 3 - 5% where natural setting can be 7 - 15% which in small volumes is costly. Ferment temps for all aromatic whites is quite low. 12-14oC if we can manage it. This retains the aromatic and fruit profile as best as possible. Hot ferments tend to 'blow off' a lot iof these charcaters. Wines were fermented completely dry and all acid adjustments were conducted prior to ferment. This is the most secure way to adjust pH. We want it nice and low for mouthfeel. During ferment, the wine drops acid but retains pH, so large adjustments to beyond were we want them is normal. It will come back in line post ferment. Post blending, we settle and filter at around 25 micron (quite coarse).
Description
Almost colourless in the glass is a result of handpicking all Semillon in 2024. Very minimal Skin contact in the process and careful wine management shows. The aromatic nose is classic Semillon with abundant lemon citrus and sherbert sorbet. A wisp of saline sea spray passes by, giving deeper complexity to the fruit driven primary characters of Semillon.
The wine is upfront initially with soft acid chowing through giving length to the palate. The generous mouthfeel comes from some riper fruit in the blend, coming from 3 separate vineyards. Those mouthwatering lemon citrus flavours finish of the wine with slatey wet stone and a wisp of salinity to say farewell. Drink now and for the next 5-7 years.
Wine Details
- Region Hunter Valley, New South Wales
- Vintage 2024
- Type White Wine
- Variety Semillon
- Vegan Friendly ✔
- Volume 750ml
- Alcohol Volume 12.9%
- PH
3.11
- Standard Drinks 8
- Acidity
6.9g/L
- Sugar
0.8g/L
- Closure ScrewCap
- Winemaking
The fruit was hand harvested from three vineyards; Glandore, Oakey Creek & Maluna. Each vineyard was a different baume. The Glandore & Oakey Creek portions were combined post- pressing and fermented together while the Maluna, having been picked by wine club members on the Picking Day was fermented seperately and blended in post ferment. The Maluna was by far the riper of the three and bought the richness to the wine. Pre-ferment, the wines were settled using 'Floatation' where in N2 gas is used to float all solids to the top of the tank and in the morning we remove clear juice from underneath. Losses are reduced to 3 - 5% where natural setting can be 7 - 15% which in small volumes is costly. Ferment temps for all aromatic whites is quite low. 12-14oC if we can manage it. This retains the aromatic and fruit profile as best as possible. Hot ferments tend to 'blow off' a lot iof these charcaters. Wines were fermented completely dry and all acid adjustments were conducted prior to ferment. This is the most secure way to adjust pH. We want it nice and low for mouthfeel. During ferment, the wine drops acid but retains pH, so large adjustments to beyond were we want them is normal. It will come back in line post ferment. Post blending, we settle and filter at around 25 micron (quite coarse).