This staple of the Ashbrook range is once again proving immensely popular at the cellar door.  Packed with flavour and freshness it is ideal for summer drinking now and as usual will reward those who can wait five or more years with stunning complexity.

The wine has an elegant, fresh fruity aroma with overtones of cut grass. The palate is clean and flavoursome with a pleasant fruit sweetness in the middle palate and a crisp, refreshing finish. This wine demonstrates the excellent palate structure of Semillon. Its cleanness and freshness make it an excellent accompaniment to seafood dishes, but it will go with most dishes where freshness is highlighted. It is an excellent food wine. A lovely wine to drink in its youth, the elegant flavour and excellent balance will ensure it will age well for many years. A recent review of the Ashbrook 1989 Semillon remarked that it still had a couple of years for enjoyment. The use of Stelvin screw caps has kept the wine fresh and vibrant and removes any chance of cork taint

Young Margaret River semillon has a greater range of aromas and flavours than those of the Hunter Valley; tropical fruit runs alongside grassy characters, partly due to the much riper fruit and higher alcohol. This wine is a clear example. Drink: to 2015; 92 Points; James Halliday - Aust Wine Companion 2012

If practice ever made perfect, surely it is with this wine, made to be enjoyed young, but still able to repay medium-term cellaring. Pale quartz; the bouquet is clean and pure, with cut grass and apple/citrus aromas, the palate fresh and lively, building impact on the back-palate and finish, yet doing so with delicate, rather than phenolic, flavours. From Hunter Valley, NSW; Drink to 2016 with antipasto; 94 Points; $20, Screwcap, 11% alc; 2011 James Halliday Top 100

This shows the signs of a cool vintage – rarely a bad thing when it comes to Hunter semillon. Cut grass/hay aromatics are the telltale sign, though they do not get the chance to dominate – mostly because this wine is so overwhelmingly citrus-driven. A textbook example of ‘line and length’ if ever there was one. Ready to sup this summer though of course, it will age. Rated : 93 Points Alcohol : 11% Price : $20 Closure : Screwcap Drink : 2012 - 2017+ By Campbell Mattinson; The Wine Front

A mesmerising paradox: Moreish from day one and it can live for thirty years, as a recent vertical proved! The 2011 is clean and even, with precise lemon juice and cut grass lingering fine and long; a delicate flack of ripeness provides approachability on the finish. A confident vintage for this label. 92 Points; Drink 2011-2016; WINE TASTE - The Best Wines of the Week; by Tyson Stelzer

From Brokenwood's home territory in the Hunter, which had a cracker of a vintage this year, comes this drink-now style of semillon that shows a richer and fuller presence, though not an ounce of flab, so it's still wonderfully floral and fresh to start, showing expressive fruit and a grounded, minerally under-layer. For those keen on an aged style, the 2006 ILR Reserve semillon shows great energy with years ahead of it.  Vintage: 2011 Score: 4 stars; Tony Love; Taste - Herald Sun

Pale yellow. Lifted aromas of fresh cut grass combine with intense lemon and lime. A crisp, clean wine with lifted citrus flavours. The balanced acids and intensity of fruit flavours add length to the palate.

Tasted as part of a line up of 18 Hunter Valley V2011 Semillon for a ‘tweet-up’ (single blind first pass), the notes are necessarily brief and unpolished, but hopefully more useful on the site than none at all. If there’s problems with formatting it’s because I’m testing my new XLS upload function. Some sulphur, good fruit, peachy, zesty lemon, good acid, plenty of flint and drive. Like that it’s a bit extra minerally, possibly because of the sulphur, but hey. Jumps on the finish a bit too. Nice. Rated : 93 Points Tasted : Oct-11 Alcohol : 11.5% Price : $18 Closure : Screwcap Drink : 2011 - 2022; Gary Walsh; The Wine Front

This is what lively, young Hunter semillon is about. With fresh lemon and white nectarine notes, it’s approachable and flamboyant, pulled into line in the end by a taut acid leash. Funky label. Check it out. Drinking: 2011-2016; Rating: 91 Points; Tyson Stelzer

A highly approachable, finely pitched cepage of Semillon with Sauvignon Blanc and Chardonnay, Evans and Tate remains esconsed in the role of international ambassador for the classic Margaret River dry white style. Semillon lends distinctive concentrated characters of milk thistle and herb, while the Sauvignon Blanc contributes a zingy frappe of vegetal and nettle, lychee and gooseberry .

Batches of the best fruit showing intense varietal flavours and high natural acidity at lower baumes levels are selected from the finest Margaret River vineyards. Parcels of Sauvignon Blanc purposefully grown for the Classic White style receive an enzyme addition in the vineyard to encourage flavour and aroma extraction from the skins prior to crushing. On completion of fermentation the parcels are sulphured, chilled and coarse clarified to avoid extended contact on yeast lees. Some components are kept on light yeast lees for a short period. The batches are then assembled, followed by a fine earth filtration. This minimal handling creates an intensely aromatic and varietally expressive wine. Approx 12.5%

Colour is a brilliant pale straw with a fresh green hue. Lifted tropical aromas of passionfruit, lychee and gooseberry, with a touch of nectarine from the Chardonnay. The Semillon contributes pungent characters of grassyness and slate. The palate is juicy and succulent, exhibiting nectarine and tropical fruits, culminating in a fresh citrus finish. Well balanced, thoroughly quenching and quite sultry, it's a marvelous accompaniment to fresh foods like calamari, avocado and crab.

The Margaret River's salubrious maritime climate of mild, wet winters and warm, even summers, produces Sauvignon Blanc more tropical in style than the grassy herbaceous characters of cooler districts. Margaret River Semillon is generally noted for its thistle/ vegetative qualities, and for the weight and structure it carries. Fruit sourced from Jindong, Wilyabrup, Yallingup and Rosa Brook has provided richer, weightier, more powerful flavours in the final wine, whilst a small proportion of fruit from cooler climes to the south contributes aromaticness

Evans & Tate were at the forefront of the Margaret River's rise to international recognition as one of the world's great winegrowing regions. The archetypal Margaret River Semillon/ Sauvignon blend is a genre unto itself and has consistently merited high critical acclaim and accolades internationally from peers and public alike. The fruit is harvested from vineyards at the southern end of Margaret River throughout the cool of the night to retain freshness. Grapes are cold soaked in the press for several hours to extract the intense flavours from skins. A small parcel of Semillon is barrel fermented in French oak to add complexity. The finished wine is lightly fined prior to filtration and bottling.
 
Very pale straw with a vibrant green hue. Stunning, lifted grassy and lime zest aromas combined perfectly with the fresh herbal gooseberry notes of the Semillon. Limited use of French oak has added integrated delicate spicy, mineral notes. The palate is juicy and fresh, with subtle layers of complex lemon and lime sorbet, crisp snow pea and fresh gooseberry fruit flavours. These combine beautifully with a touch of minerality and a long, dry finish. Enjoy this quenching and classicaly dry white with a fresh baked goat cheese tart

Finer, more focused and more intense than the Gnangara, the flavours ranging through grapefruit, passionfruit and even stone fruit, pulled back into line by the streak of mineral running through the palate. Gold medal Sydney Wine Show '10. Screwcap. 12.5% alc. Rating 94 Points; Drink 2012 $23 Date Tasted Feb 10 James Halliday Australian Wine Companion 2011

The Semillon portion provides notable structure and texture to the blend, and the barrique fermented Semillon/ Sauvignon Blanc portion adds length, texture and structure to the wine. The brightness and lightness of this wine make it a paragon of the style.

Pale straw with green hues. Trademark aromas of cape gooseberry, nectarines, passionfruit pith and lime are there infused with the subtle creaminess from the barrel fermentation portion of the blend. The palate is dry, yet fruity and has a zesty natural acidity that stands it in good stead as a food wine. The mouth feel and the texture of the wine linger due to the subtle oak presence and intensity of the fruit flavours. The fruit adds sweetness to its ripeness within the confines of an acidic style. The barrel fermentation in French oak adds texture and mouth feel to the wine. Notes of lime, grapefruit, cape gooseberry and chalky minerality continue on to the palate.

This well balanced wine with lingering fresh flavours and great complexity will keep you drinking till the last drop is gone. Cellar for up to 5 years if you can resist drinking it in the first year.
 
A 70/30% blend, 29% was barrel-fermented and spent two months in new French oak. The bouquet is fragrant and flowery, with passionfruit and citrus, the palate with great purity, line and length, grapefruit, oak and perfectly balanced acidity in a continuous stream of flavour carrying through to the aftertaste. Will develop superbly. Screwcap, 13% alc. Rating: 96 Points; $22; Drink by: 2015; James Halliday Wine Companion

This is the nineteenth vintage of the unique Grosset blend of estate grown Clare Valley semillon (60%) and Adelaide Hills sauvignon blanc (40%). It continues to be regarded by critics as the best, or among the best, expressions of the style produced in this country. Grosset felt that 2008 was the best vintage yet. He hadn't expected the next two vintages of the wine.

The 2010 Grosset Semillon Sauvignon Blanc is still a touch reserved because of its tightness and extreme youth but has delightful nectarine and tangerine perfumes, a vibrant palate with fresh, pristine and intense cool tropical flavours – guava, nectarine, grapefruit, lime – held together by a tight, taut structure that zings, zips and powers ahead. As with previous vintages, it builds in the glass. There's intensity, finesse and marvellous line and length leading to tangy natural acidity that cleanses and refreshes.

I have a poor record of reviewing – or rather, not reviewing – Grosset Semillon Sauvignon Blanc, largely because I have a tendency to drink/finish the bottle before I’ve penned any words. Strange given that it’s not my preferred style of wine – but true. What this wine does so well is combine intense, punchy, distinctive flavour with furry, soft, glycerol texture. It tastes of lemongrass and citrus,  fruity bubble-gum and fennel. It has tremendous push through the finish, and it’s both sweet and tart. Its quality is distinctly obvious. Rated : 94 Points Alcohol : 12.5% Price : $32 Closure : Screwcap By Campbell Mattinson; The Wine Front

While it's uber-tight at the moment, powerful, intense and fruity yet restrained and almost coiled, there's white flower fragrances, a hint of lavender, expressive nectarine, guava and white peach flavours that are pristine, taut and crunchy. It needs a little time to settle but will bring much delight to those who love its style, swanky tanginess and the crisp, dry finish that tingles and thrills.
 
Two weeks in Champagne taught me profound lessons about minerality and acid integration, and this was the first wine back home that I could relate to, thanks to its fine-grained texture, lingering, tight acidity and cool, calm apple and pear fruits. Consummate Grosset precision. Drink 2011-2012 Recommended Vintages: 2010, 2009, 2008, 2007 94 points; Tyson Stelzer, Wine Taste; Edition 28
 
Clare’s riesling king has a sophisticated touch here, too; combining Clare Semillon with Hills sauvignon into a vivacious beauty exuding delicate floral aromas, a fresh bitey apple flavour with fine, more-ish acidity, deep-set energy and just a subtle hint of sauvignon to thrill. Delightful. 94 Points; Tony Love, Top 100 Wines - Taste.com.au

It’s multi-varietal and multi-regional (70% semillon from the Clare Valley, 30% sauvignon blanc from the Adelaide Hills) and it’s invariably excellent. This release has a calmness to it. It has good pulpy intensity – passionfruit, nectarine, lemongrass and bath salts – and great purity, the flavours both crunchy and on clear display. It will be a better drink from the start of 2012 onwards, but it’s thoroughly enjoyable now –in its absolute infancy. There’s a flintiness to the finish and a noticeable lack of alcohol oomph as you swallow – a large part of why this wine has a calmness to it. It’s a confident wine, and that’s always an attractive thing. 93 Points; Drink: 2012 – 2015. Campbell Mattinson; The Wine Front
 
Grosset’s white wines have exquisite varietal purity with that something extra denoting high quality. Riesling is the star but this Clare Semillon – Adelaide Hills sauvignon is in the same league. Lemon, tropical fruit and gentle leesy notes lead through a lip-smacking wine of delicious intensity and lingering persistence. Ralph Kyte-Powell; Uncorked The Age

A blend of 32% sauvignon blanc from the Henschke Adelaide Hills vineyard, and 18% sauvignon blanc/50% semillon grapes from the Henschke Estate vineyards at Eden Valley. Fermented in tank and bottled post-vintage (no oak or tank maturation) to preserve the wine’s fruit characters.

The Henschke Eden Valley vineyard was originally established on the top of the range overlooking Eden Valley. George Crossman Thyer, who married Eleanor Hill in 1848, pioneered and managed the property.

Has a notably fragrant bouquet, with tropical passionfruit aromas contributed by the sauvignon blanc, then a well structured palate provided by the semillon; a very synergistic blend. Screwcap. 12% alc. Rating 94 Drink 2012 $22 Date Tasted Sep 09 James Halliday Australian Wine Companion 2011

Seamless Adelaide Hills/Eden Valley blend with creamy texture, hints of limes and minerals, apple-like acidity. 90/100; Ken Gargett, Courier Mail, Brisbane

The name Pokolbin as legend has it, is derived from the early Hungarian migrant settlers to the area and means ’hot as hell’ or ’hell hole’, referring to the hot, dry and  sometimes inhospitable summers that regularly reach 45º C. The wine is made from fruit harvested off a 40  year-old Semillon block on the Howard family’s ‘Somerset’ vineyard in Pokolbin.

The handpicked fruit was fermented in stainless steel tanks and bottled under screwcap in 2010. No oak or cellar maturation was undertaken. The 2010 vintage began the same as 2009 with warm dry weather in January. There was rain in February after all of the white varieties were harvested and only affected   Shiraz fruit that was late ripening.

Pale-coloured; lime zest and lemon sherbet on the nose. The palate is fine with focused lime and lemon fruit sitting above the clean acidity. Cellaring estimate: Medium—Long term. 10 years. Suggested food match: Fresh seafood.

Medium straw colour, with green tints. Bright condition. Nose: Fresh fruit aromas of grapefruit, apple and fig. There are also strong notes of pear and musk which is unusual in Moss Wood Semillon and seems to be a feature of 2010. Although we are not completely certain, we believe this is the result of a predominance of distinctly pink berries, as described above. This is a feature of the variety and they occur every year but for reasons about which we are unsure, they were plentiful in 2010. This distinctiveness also applies to the flavours and these grapes have almost a muscatelike floral character.

This complexity is further enhanced by background notes of caramel and lanolin. Palate: This is classic Moss Wood Semillon, combining crisp acidity with full body and a slight firmness of tannin on the finish. The mid-palate has ripe apple, fig and pear flavours giving a generous, almost sweet feel, despite the fact the wine is completely dry.

Very tightly focused and structured, with herb, grass and mineral characters dominant on both bouquet and palate; long and lean, with years to go. 94 Points Drink to 2019 James Halliday Wine Companion

Since most consumers of this style enjoy it for its vibrant fruit characters, a very large percentage of the Semillon Sauvignon Blanc is drunk within a year of its release. At the same time, the style should not be written off as one that will not reward cellaring and we note that Semillon Sauvignon Blanc blends from the Bordeaux region in France have a proud history of long term cellaring.

Customers who prefer to see this style with some bottle development can cellar it with confidence. It will retain strong primary fruit aromas until 2 years old, after which there will be a gradual loss of freshness. Over a further 3 to 5 years the wine will develop its bottle bouquet consisting of toast and marmalade notes and should drink best as a complex wine at around 10 years of age.

Lively fruit aromas of sauvignon blanc - This variety is harvested early to maximise its potential in the Semillon blend. The fruit is destemmed into the press, in a similar fashion to the Moss Wood Semillon, drained and pressed and then settled in stainless steel tanks. It is then racked and fermented in stainless steel at 15°C. There is no lees stirring post-fermentation for the Sauvignon Blanc. It should retain its freshest, most lifted aromas of leaf, grass and lychee. The lively fruit aromas of sauvignon blanc - herbaceous and tropical notes like guava and loquat combine with semillon apple and fig characters, to create a medium to full body wine with fresh acidity, soft tannins and a clean finish.

I was asked on Saturday what “Semillon” meant in the context of “Semillon Sauvignon Blanc”. I answered that it was just another type of grape that went in with the Sauvignon Blanc, and the addition of Semillon, by and large, makes it a better drink. “No way..are you kidding me?” was the response. My word is my bond. Apple, grass, light tropical fruit. Good flavour - medium to full bodied with balanced acidity and a nice little rainbow of fruitiness offering lime/apple/cape gooseberry with a touch of spicy lemongrass and green bean. The length is good and the drinkablity high. A fine example of the blend. Rated : 92 Points Tasted : Nov08 Alcohol : 13.5% Price : $26 Closure : Screwcap Drink : 2008 - 2012 Gary Walsh; The Wine Front

The superlative Mount Pleasant vineyard was established in 1921 by the legendary winemaker Maurice O’Shea who recognised the special characteristics and longevity of Hunter Valley table wines. The grapes are picked early in the morning to retain fruit freshness and quality. Fruit is crushed and de-stemmed before the must is chilled and juices drained off, handled such that oxidation is eliminated ensuring the retention of fresh fruit characteristics. The juices are fermented cold before being treated to a minimal lees contact. Assembled and filtered, stabilised and bottled promptly after vinification, handling of the wine is kept to a minimum to protect its fresh fruit flavours.

As McWilliams do with all of their premiums that undergo bottle aging, this wine was made and bottled unlabelled under screw-cap in 2006 with the plan to release as a Lovedale Semillon after five years bottle aging. Yes Lovedale. Ordinarily, it would be the follow up release to the 2005 vintage we featured in this weeks The WineStar Journal @ $39.99 (with a ridiculous retail price of $65). The same 2005 which has 2 Trophies, 4 Gold Medals and recently a 95 Point review from James Halliday and inclusion in his Top 100. Anyway, back to the 2006 saga.

A small amount of this wine was released as Lovedale to the cellar door club as an early release. I present Exhibit A: http://www.mountpleasantwines.com.au/pdfs/MP_newsletter_summer_06_07.pdf which shows the wine offered in dozen lots as an early release for $34 per bottle. Presumably the wine would be held for 5 years beyond that and released at 'full tote odds'! This is not unusual practice; in fact it is a very similar scenario over at neighbour Tyrrells. The wine, as with most vintages was reviewed by Halliday and Mattinson. Indeed, very favourably with Halliday marking it the same as the 2005.

As finely bred and strung as a champion yearling race horse; effortless length and intensity to the special lemon and citrus flavours of great young Semillon. Screwcap. 10.5% alc. Rating 95 Points; Drink 2030 Release Price $38 Date Tasted Jan 07 James Halliday Wine Companion

If I was scoring this 2006 Lovedale Semillon I’d give it 95 points. It’s an illustrious wine, the kind of wine that American wine author/importer Kermit Lynch would go ga-ga over if he was ever given a good look at it – it’s a wine with soul, a wine of the earth, a wine less about fruit and more about the specifics of a small patch of dirt and what characters it contains – a wine without artifice. This young release is available to Mount Pleasant cellar door members only (though membership is free) and is worth seeking out. It is very long, very dry, very chalky and tangy and semi-neutral, though there is also an excellent sense of latent, milky, fruit power. This is a wine that we should be taking overseas and forcing the great tables of the world to consider, because it is the best of Australian wine. Barring that, we should be buying it all ourselves, and lapping it up. (I’m not officially scoring it – hence the score is in brackets – because I wrote a book on a Mount Pleasant winemaker* last year, and so there could be a perception of bias. There’s not – if anything the opposite – but the perception could be there.) * Wine Hunter. The story of Maurice O’Shea. Winner of the Wine Communicators Award 2007. Rating 95 Points; Campbell Mattinson

Last year the decision was made not to release the wine as Lovedale as McWilliams believed it may not quite have the cellaring potential expected from the Lovedale marque. They deemed that 10 years under screwcap was not enough cellaring potential. I suspect the thinking was that 95 points is an excellent score and great value for a $30 - $40 wine but the ambition for Lovedale is to be truly world class (97 Points) and hence only released in exceptional years. (Although Halliday "only" gave the 2005 95 Points and that has been selling off the handle for $39.99! So what is the bottom line? We have secured a decent chunk of the McWilliams Anne Semillon 2006 and are offering it for $19.99 - which is a fraction of the retail and one-half what the early release was offered for. I wouldn't be falling over to drink this as soon as it arrives either as I think the inclination may be after reading this. This is an excellent early drinker but will cellar in the short term, especially under screwcap.

Gold Medal - Sydney Royal Wine Show 2009
Gold Medal - Wrest Point Royal Hobart International Wine Show 2007
Gold Medal - Cowra Wine Show 2006
Gold Medal - Hunter Valley Wine Show 2006

Cellar aged. Glowing yellow-green, from a top-quality semillon vintage, and joins a band of great aged releases by other Hunter Valley makers; lemon and honey jockey for position on the effortless palate, the balance perfect. Triumphed at the Tri Nations Challange 2010. Screwcap; 11.5% Alc; Rating: 95 Points; Drink to 2015; Price $23; James Halliday Wine Companion 2012

The 2005 McWilliam’s Mount Pleasant Cellar Aged Elizabeth Semillon, has thrown a spotlight on Semillon by outclassing all other Australian white wines to be crowned the Trophy for Best Australian White Wine at the International Wine Challenge in London. With over 9000 wines entered every year, the International Wine Challenge is the largest and most prestigious wine contest in the world. After claiming a gold medal earlier in the year, the 2005 McWilliam’s Mount Pleasant Cellar Release Elizabeth Semillon progressed to the trophy stage. In the words of the International Wine Challenge Co-Chairman, Charles Metcalfe: “The final trophy stage recognises true excellence and helps consumers identify at a glance some of the world’s best wines.”

Trophy, 2010 International Wine Challenge
Gold, 2010 International Wine Challenge
Double Gold, 2009 Tri Nations Wine Challenge, Class 5

Well the 2010 current release may not be much chop, but for a few dollars more, this is a beauty. We’ve been waiting for this one to surface for a long time. Almost became the ‘mythical’ release. I tasted it back in April 2006 in a big blind line-up (wine show style *shudder*) and its quality was clear even back then. Same score. The Hunter Semillon paradox is on show in all its glory here – that a light young wine of around 11% alcohol could be so rich and mouth-filling with a little bottle age is a thing of great wonder. There’s plenty of ripe Schweppes lime, citrus zest and toast here along with a full mid-palate and balanced, but soft, clean acidity. Length and satisfaction is assured, and should continue to be because of the screwcap closure. The finish is fractionally bitter and pithy, but not unattractive, and the length and aftertaste are both excellent. It’s right in the groove right now. A delight. And all things considered still represents terrific value. Rated : 94 Points Tasted : Mar11 Alcohol : 11.5% Price : $22.99 Closure : Screwcap Drink : 2011 - 2015; Gary Walsh; The Wine Front

Six years after its harvest, this wonderfully recognisable label has released its '05 vintage and it shows everything you could ask for - still green/gold in colour, with honey and a subtle touch of lantana in the aromas, a beautifully mineral-like palate weighted delicately and just starting to ease now. Totally convincing of the ageing Hunter semillon style. A 2010 early release ($18) also shows just where this journey begins. Rating: * * * * * 5 out of 5 stars - top class; Value: Superb; Food: Steamed mussels; Tony Love; Taste

A gentle cellaring semillon for the medium term. Its lively bouquet of fresh white flowers, lemon and melon aromas and dusty nuances of spice, cloves and tobacco leaf precede a juicy, vibrant and even palate whose long expression of citrusy fruit overlies sherbet-like phenolics. It finishes smooth and focused with pleasing length and refreshing; acidity. Drinking: 2013-2017; Jeremy Oliver; Australian Wine Annual 2010

The 2005 Mount Pleasant Cellar Aged Elizabeth Semillon has well pronounced aromas of toasted nuts, crostini, yeast extract, barley, lemongrass, cumin seed and dried lemon peel. Dry, light-bodied and crisp, it has some minerality coming through in the concentrated citrus and toast flavors, finishing long. Great price for a complex wine that with some age will just go on and on! Consider drinking this 2012 to 2022+. May 2011; 92 Points; Lisa Perrotti-Brown; eRobertParker.com # 194

Elizabeth is a classic Hunter Valley white which has established itself as one of Australia’s benchmark Semillons. It has won fifty trophies and multi gold throughout it's long and illustrious history. Originally released in 1967 under the label Hunter Riesling, Elizabeth today stands as a praiseworthy and approachable example of the uniquely Hunter Valley Semillon style.

The superlative Mount Pleasant vineyard was established in 1921 by the legendary winemaker Maurice O’Shea who recognised the special characteristics and longevity of Hunter Valley table wines. The grapes are picked early in the morning to retain fruit freshness and quality. Fruit is crushed and de-stemmed before the must is chilled and juices drained off, handled such that oxidation is eliminated ensuring the retention of fresh fruit characteristics. The juices are fermented cold before being treated to a minimal lees contact. Assembled and filtered, stabilised and bottled promptly after vinification, handling of the wine is kept to a minimum to protect its fresh fruit flavours.

Pale straw in colour. Elizabeth exhibits qualities of the finest Semillon when young. Aromas are of citrus with hints of freshly cut hay and vanilla. Reflective of the bouquet, the wine tastes of fresh lemon and limes. The back palate reveals the beginnings of distinctive Hunter Semillon characters, toast and nut, caramel and lanolin. The texture is light, bright and pure with a fresh line of acidity along the palate, leading to a fresh, dry and seamless finish. Elizabeth is refined and restrained, drinking beautifully and will support cellaring.

A classic wine with a great pedigree. Pale straw-green; still crawling on all fours, so youthful is it; long live the screwcap, although the price comes as a shock after decades of underpricing; lemon citrus and grass still do the talking, with no sign of honey yet which will come with time. From Hunter Valley, NSW; Drink Now-2030 with Caesar salad; $65, Screwcap, 11.5% alc; 95 points & Halliday’s Top 100 Wines for 2010 – The Weekend Australian November 13-14, 2010

Trophy              Tri Nations Wine Challenge 2010, Class 5
Trophy              Royal Adelaide Wine Show 2009, Class 34
Gold                  Royal Adelaide Wine Show 2009, Class 34
Gold                  Royal Queensland Wine Show 2008, Class 26
Gold                  Royal Melbourne Wine Show 2008, Class 33
Gold                  Royal Queensland Wine Show 2010, Class 27

It was with a firm belief in regional definition, single vineyard wines and a thorough understanding of the Hunter Valley landscape the late Maurice O’Shea planted the famed Rosehill and Lovedale Vineyards in the Hunter Valley in 1946. Nearly sixty years on, the exceptional single vineyard Mount Pleasant wine stands as a quintessential expression of its origin, and honours the winemakers with the foresight and skill to make it.

Fruit for this acclaimed wine is sourced entirely from the Lovedale Vineyard, planted by legendary winemaker the late Maurice O’Shea in 1946. Since 1950, McWilliam’s Mount Pleasant Lovedale Semillon has stood as a quintessential expression of its origin and has today solidified its place as one of Australia’s benchmark Semillons. As a result of the success and quality of McWilliam’s Mount Pleasant Lovedale Semillon, McWilliam’s Mount Pleasant is now arguably the custodian of the uniquely Australian Hunter Valley Semillon style. What is the McWilliam’s Mount Pleasant Lovedale Semillon style? Restraint, elegance, citrussy characters in youth, complexity and richness with age, and outstanding quality throughout.

The name 'LTC' is so clearly etched in the history of Pierro and the Margaret River wine industry, that the front label of this wine now refers to it as merely as the LTC. It was once the 'Les Trois Cuvées' - for the three varieties found in the blend semillon sauvignon blanc  and chardonnay : some insist that LTC refers to the 'little touch of chardonnay', a term that is used on the back label.

Mike Peterkin had pioneered the semillon sauvignon blanc blend  in Margaret River while at Cullen in 1979,1980 and 1981 and had success with the first wine. The 1979 Cullen Semillon Sauvignon Blanc won the trophy at the Perth Show for the best full-bodied dry white. As Mike had recognised the potential of the blend, it is not surprising that one-third of the Pierro vineyard was planted to those varieties in 1980.

The LTC has evolved over time in keeping with Mike Peterkin's idea of making a wine that, while delicious when young, has the weight, complexity and structure to evolve with time in the bottle. Today, the winemaking involves blending as many as ten different components to achieve the finished wine: the sauvignon is fermented in stainless steel; some of the semillon is barrel fermented; the chardonnay is sometimes fermented in stainless steel and sometimes in oak; some components undergo the malolactic fermentation; different yeasts are used for different batches; some parcels are fermented at temperatures that are warmer or cooler than the norm. All this enhances its ability to age so that, with some bottle development, the 'LTC' gains complexity and a richer, creamier, more viscous texture.

Margaret River has had an amazing string of white wine vintages and so, once again, there are no question marks about the quality of the harvest. The 2010 Pierro 'LTC' has restrained aromatics, some lemon citrus notes and dried herb complexities while the palate is subtle and delicate showing fruit purity and delicious tanginess. There is tight structure with power building in the glass before a finish featuring refreshing, zesty natural acidity.

The Schild family established their Barossa vineyards in 1952, and have since developed a reputation for consistency and quality in their approach to viticulture. The Semillon was picked and fermented separately to the Sauvignon Blanc in stainless steel tanks. The wine was blended to a 60% Semillon and 40% Sauvignon Blanc blend according to the winemakers desire for balance, freshness and complexity of varietal characters.

An assemblage of fruit from the superlative Schild Estate vineyards in the Barossa with further components from good sites in the Adelaide Hils. Barossa Valley Semillon is identified internationally as a unique, delicate style of wine with aromatic qualities which are a reflection of the region. Adelaide Hills Sauvignon Blanc is equally notable for it's arresting flavour profiles and sweetly pungent fruit.

Bright with pale green hints. Fresh grass and vegetative characters on the nose with hints of warm tropical fruit. The palate is complex with tropical fruits and lemon grass, finished with well balanced acidity.

Pungent aromas like gooseberries and asparagus. Sauvignon Blanc characters stand out on the palate - great flavours, tight acid and sweetness. 4 Stars; Winestate Magazine, March/April 2009

The Braemore vineyard, situated on the sandy alluvial flats of Hermitage Road, consistently produces outstanding semillon featuring freshness, vibrancy and remarkable longevity. This is a traditional Hunter Valley style exhibiting delicate lemon and lime fruit characters intermingled with an attractive grassy complexity, and is supported by a zesty, citrus-like acidity providing a pleasing purity and freshness to the finish. Braemore vineyard is one of the Hunter Valley's most awarded vineyards.

Classic Andrew Thomas, classic Braemore Vineyard, classic Hunter semillon. A beautifully weighted and composed wine with lime/lemon notes on the fore-palate, then vibrant minerally acidity on the back-palate and finish. Drink: 2025; 96 Points; James Halliday

Lingering acid structure, line and a length that follows its soils through Tyrrell’s HVD and Keith Tulloch’s vineyards. Andrew Thomas has captured this magnificently in 2010, skillfully dodging the pitfalls of over ripeness that plagued others. Pure lemon, lime and pepper with excellent restraint and focused line. 96 Points; Tyson Stelzer, Wine 100 Jan/Feb 2011

A wine that shows the up-front character of the 2010 Hunter semillons, this is sure to deliver over time as well as over summer. There's a green-tinged spark in the glass, and lime oils and fine lemon flesh on the nose. The palate has bright and juicy fruit flavour - really fleshy and crisp - quite delicious and more forward. Brilliant work, Thommo! Nick Stock; The Age/SMH Good Wine Guide

The Braemore 2010 Semillon sits in the bolder, more fruit driven spectrum of Hunter Valley Semillon. The nose is striking and multi-faceted, yet not confusing. Aromas of lemon, sugar snap pea, rockmelon and matchstick can all easily be found. You can almost sense the acidity before taking a sip. Considering this, the palate is incredibly smooth and graceful, with the acidity tucked right in underneath the melon and lemon pith. It is only when you swallow that the acid strikes, leaving its refreshing footprint for considerable time. Given the structure and balance, it’s not hard to imagine how well this will develop over the next decade or two. It has considerably more complexity and muscle than a lot of other HV Semillons, and drinks better young too. An exceptional wine to drink with the best company or just to enjoy on your own, with a good album. Rated: 96 points; Jesse Lewis; Good Drop

Tasted single blind in a line up of 2010 Hunter Semillon – it stood out as one of the champions. A little sulphide and then into a burst of lime and light tropical fruit. It’s spicy, tight and lime zesty with a crunchingly long, dry and refreshing finish. Terrific. Accomplished. Rated : 94+ Points Tasted : Jan11 Alcohol : 11.5% Price : $26 Closure : Screwcap Drink : 2016 - 2025; Gary Walsh; The Wine Front

2010 Braemore is subdued at first, with slightly leesy lemon and lime juice aromas, backed by chalk and minerals. The outstanding palate is more open and forward than the nose indicates, with ripe, almost tropical fruit in the middle, yet classical construction, with bracing lemony acidity. Poised and persistent, it drinks well now, but it also has a future. Ralph Kyte-Powell

This wine was made from Semillon grapes grown on Johnno’s vineyard, which was planted in 1908 and is situated on the sandy soils below the winery. The fruit was hand picked and then immediately basket pressed. This is a softer, more textural style of Semillon than we commonly make due to the minimal juice clarification and fermentation techniques.

For inscrutable reasons, Tyrrell’s used the Long Flat name for its entry-point semillon and shiraz introduced in the 1970s. It wasn’t long before industry observers were joking the Long Flat stretched all the way to the Murray River; jests to one side, not a single litre came from the Long Flat/Johnno’s Vineyard. There was no deception involved, for the grapes were used in various numbered top-end vats. Only Tyrrell’s would dare to use an old basket press to de-juice grapes from 102-year-old vines, and ferment cloudy juice; the wine that emerges bursts into song on the crisp finish and aftertaste; 250 dozen made. Screwcap; 11.5% alc Rating: 95 Drink to: 2030 Price: $50 James Halliday

Comes in a delightful screwcapped Riesling bottle and topped off with bespoke labelling. Old school redone, and redone very well. Soft and green nose but with a creamier twang. I like that nose - full of promise. Long, green fruit palate is actually quite fleshy yet with that charismatic citrussy acid zing. Brilliant length. Quite open already. Length! Citrussy finish. Green apple but with more weight. Stunning. Glory! (I bought some) 18.7/95; Andrew Graham; Oz Wine Review

This wine has complex mineral and flint aromas with a palate dominated by the length of fruit and richness of flavour. And as always with semi-matured Hunter Valley semillon, a wonderful balance between the fresh citrus flavours of youth and the aged ‘toasty’ characters are beginning to surface. A very approachable three year old wine, showing the forward nature of the vintage. Its acid structure will allow for a long life in the cellar.

Light but vivid green-quartz; has an amazingly juicy, citrussy palate and what seems to be a touch of residual sweetness. 94 Points & Outstanding; James Halliday Australian Wine Companion 2012 - James Halliday

Deliciously rich, yet with typical varietal "cut", Tyrrell's Stevens offers lemon curd, spice and herbds, fig, even floral notes the nose, and these elements add exotic succulence to penetrating lemony varietal fruit in the mouth. It's ripe with good depth and some light, well integrated toasty development adds dimension. Selector - Ralph Kyte Powell

Light to mid straw gold. Showing limes, lemons and figs on the nose as well as buttery glycerols, some bread and toasty noets, and some cheesy, lees characters. Tight acid and fruit balance. Perhaps a bit of residual sugar but the acid carries it well. Good balance and length with a nice citrus finish. Good classy wine. Australian Viticulture

Bright, pale green-straw; the wine has the stamp of the ’05 vintage all over it, with lemon citrus fruit in a seamless, unending stream; its balance, line and length are all perfect; eight gold medals, three trophies. 97 Points; James Halliday

Super-fine fragrance in this top-shelf Tyrrell's semillon, with pristine lemon and lime citrus aromas, some grassy nuances, and the very beginnings of bottle-derived savoury notes. The palate has immaculate flavours of lemon and lime; it stands alone for its level of concentration and fine-tuned power, building lemon pith through the finish and leaving a long, tingling trail of acid-driven flavour in its wake. 96 Points Nick Stock, Penguin Wine Guide 2010

Rich, lime, light toast and dried flowers – almost like chamomile. Terrific colour. Has an intense, soaring palate combining tangy acidity with subtle lanolin softness. Explosive. Abundant flavour. Top end. You can drink it now but it’ll be better again with a couple more years. 95-96 Points; Drink: 2015-2025; Gary Walsh; The Wine Front

Predominantly from two vineyards planted in 1908 and the early 1960s and possessing the tightest structure with the finest most floral citrus flavour and ageing potential. 95 Points; Rob Geddes MW

Hot on the heels of winning the Best White Wine of Show Trophy at the 2009 Royal Sydney Wine Show, this wine lived up to its trophy status. The wine has begun its maturing phase with very attractive vanilla aromas and great fruit weight on the middle palate. Then the crisp, lemony acidity bites and carries the flavours to a long, persistent finish. Yes, its drinking beautifully now but it will certainly keep well for another 3/4 years at least. Winewise

Trophy - Best Semillon of Show - Sydney Royal Wine Show 2010
Trophy - Best Semillon of Show - Sydney Royal Wine Show 2009
Trophy - Best White Wine of Show - Sydney Royal Wine Show 2009
Trophy - Best White Wine of Show - National Wine Show of Australia 2007
Trophy - Best Varietal White other than Riesling, Sauvignon Blanc or Chardonnay - Hobart International Wine Show 2010

Top Gold - Sydney Royal Wine Show 2009
Gold Medal - Cowra Wine Show 2011
Gold Medal - Hunter Valley Wine Show 2010
Gold Medal - Sydney Royal Wine Show 2010
Gold Medal - Hobart International Wine Show 2010
Gold Medal - National Wine Show of Australia – Canberra 2010
Gold Medal - Hobart International Wine Show 2009
Gold Medal - National Wine Show of Australia – Canberra 2008
Gold Medal - Hunter Valley Wine Show 2008
Gold Medal - Royal Adelaide Wine Show 2007
Gold Medal - Hunter Valley Wine Show 2007
Gold Medal - National Wine Show of Australia - Canberra 2007
Gold Medal - Royal Melbourne Wine Show 2006
Gold Medal - Hunter Valley Wine Show 2006
Gold Medal - Royal Adelaide Wine Show 2006
Gold Medal - Royal Melbourne Wine Show 2005
Gold Medal - Brisbane Wine Show 2005
Gold Medal - Hunter Valley Wine Show 2005
Gold Medal -  National Wine Show of Australia - Canberra 2005

55% Semillon. 39% Sauvignon Blanc. 6% Chardonnay. The Margaret River Classic Dry White is synonymous with the blending of Semillon and Sauvignon Blanc, and showcases the intense fresh fruity flavours of these two varieties. The inclusion of Chardonnay in the wine helps give the blend mouth watering viscosity and generosity of flavour. The Classic Dry White is essentially an ‘unoaked’ wine, however since 2000 vintage a small portion of French oak fermented Semillon has been blended to further increase complexity and length of flavour. The wine is fresh and vibrant and well suited to the Mediterranean climate and food culture found in Australia.

A light, crisp wine pale straw in colour with bright green tinges. The nose is lifted, with pretty, vibrant passionfruit and citrus peel, a subtle rose water aroma and hints of a herbaceous grassy edge - classic Margaret River Semillon Sauvignon Blanc. The palate is refreshingly crisp, with upfront tropical fruit sweetness, flavours of lime and pineapple add to the lovely mid-palate weight balanced by a firm zesty acid backbone which lingers on the finish.

The bouquet half suggests some barrel ferment, although there is none, as it has complexity to the array of aromas that provide the opening stanza, but it is the intensity and drive of the palate that takes this wine onto another level, with the full gamut of fruit and mineral flavours. 93 Points; James Halliday Wine Companion

Margaret River Semillon is recognised by adherents of stylish white wines as a genre that can only grow in stature. The variety lends itself to bottle ageing, one of the few white grapes that can be treated to extended maturation, showing a better track record than most Chardonnays. Vasse Felix produces an aromatic, textured Semillon that is individual in style and in winemaking technique. Partial fermentation in new French oak barriques provides depth and complexity to a wine that drinks beautifully upon release whilst developing handsomely.
 
Favourable climes around the Vasse Felix Margaret River vineyards range from the cool maritime winds to the tropical mid day sun. The Semillon vines here will usually compensate for cooler conditions by reducing their cropping capacity so that every chance is given to obtain optimum ripeness. Upon release, Margaret River Semillon can have a similar flavour spectrum to a crisp Sauvignon Blanc, showing more palate richness and weight. Overall, the fruit exhibits extraordinary freshness, vibrant lifted fruit intensity, elegant structure and balanced finesse. Approximately a third of the wine underwent ten weeks maturation under a combination of new and prior use French oak barrels.
 
Light straw colour. A fragrant, clean fruit-driven nose with fresh varietal aromas of floral spices, tropical yogurt and lime splice. Hints of grassiness with herbality, wet pine and dry grasses with a slight underlying toasty edge from the French oak. The palate is long and precise with lime and Thai spice flavours offering freshness to the palate. A clean natural acidity provides an elegant backbone, with the French oak providing some richness and palate weight while toning down the more obvious herbal notes. It offers vibrant zesty flavours in its youth, with a well structured acid backbone. The oak also provides a layer of sweetness to the palate while ensuring the ageing potential of the wine.

Puts me in mind of a lime spider - lime and vanilla with some grassiness putting an attractive herbal edge on. It’s crisp, lively and smooth offering that most interesting interplay between bright citrus and grassy notes and the creaminess of a little barrel work. Flinty finish. Length and flow all excellent, and while I love drinking it, it doesn’t quite hold the excitement of the previous couple of vintages. Although maybe that’s just me, today. Still a top wine though. Rated : 92 Points Tasted : Mar10 Alcohol : 12.5% Price : $25 Closure : Screwcap Drink : 2010 - 2015 Gary Walsh; The Wine Front