Winemaker Notes
Vibrant pale yellow with a green hue, aromas of limes and citrus are abundant on the nose and carry through to a seamless long and elegant palate denoted by flavors of white peach and citrus peel.
Professional Ratings
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Wine Enthusiast
The latest vintage of Silkman is a solid and tasty example of the variety that is both approachable young and also able to cellar. Right now the upfront aromas of talc, lemon zest, wool and dried green herbs, along with a palate that is zesty and refreshing, make it a multifaceted dinner table wine now, while the chalky, pristine mouthfeel and focused line of acidity mean that cellaring for the next eight to 10 years will reward with a more honeyed, complex version of this wine. Drink through 2028.
Sémillon has the power to create wines with considerable structure, depth and length that will improve for several decades. It is the perfect partner to the vivdly aromatic Sauvignon Blanc. Sémillon especially shines in the Bordeaux region of Sauternes, which produces some of the world’s greatest sweet wines. Somm Secret—Sémillon was so common in South Africa in the 1820s, covering 93% of the country’s vineyard area, it was simply referred to as Wyndruif, or “wine grape.”
Most admired for citrus-driven, mineral-rich and often age-worthy Semillon wines, Hunter Valley is one of Australia’s oldest wine regions and was home to its very first commercial vineyards. The region’s warm summer nights coupled with autumn cloud cover and cool sea breezes allow full ripening and healthy acidity levels for Semillon; its diverse soils of volcanic basalt and white alluvial sands promote the development of Semillon’s delicate aromas. Hunter Valley Semillons can certainly be enjoyed in their youth but with 10 to 20 years in the cellar, the best examples develop intriguing notes of honey, browned butter and roasted nuts.
Chardonnay and Shiraz also do well in Hunter Valley.