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Tyrrell's HVD Semillon 2011
Critical AcclaimAll Vintages
Even as a hot subtropical growing region, the Hunter Valley region on the eastern side of Australia produces world-renowned and admired white wines from the Semillon grape.
Hunter Valley Semillons are known to achieve such fresh and bracing acidity levels that while they can be enjoyed in their youth, evolution typically brings their best qualities forward. Most will develop favorably for upwards of 10 to 20 years. These wines are fairly low in alcohol and when young, can be tart and citrus-driven whites with piquant herbal and mineral notes. The best examples, when aged, develop notes of caramel, honey, browned butter and roasted nuts. Some are fermented or matured in oak but it is often undetectable in this fresh style.
Soils in the Hunter Valley are volcanic basalt and white alluvial sands, favorable for aroma development in Semillon.
While winter and spring drought is common, summer and fall brings a good deal of precipitation. Warm summer nights allow the Semillon vines to ripen with haste but constant cloud cover in the fall reduces vine stress and the impact of their heat load. Ripening comes early end of January early February, equivalent to early August in the northern hemisphere.
A shy but noble variety with considerable structure, depth, and length, beneath Sémillon’s aloof exterior lays a singular, uncompromising white with the power and intensity to create wines that can last and improve for several decades. It is the perfect partner to tame Sauvignon Blanc's wild side in its most important outpost of Bordeaux. Sémillon especially shines in Sauternes, one of the world’s greatest sweet wines, with highly concentrated flavors of honey and dried apricots. While Sémillon is not the most fashionable grape in the rest of the wine world, it has had great success in Australia, where it can produce elegant, complex dry wines.
In the Glass
Sémillon is most notable for its oily texture and significant palate weight. In youthful dry wines, it expresses subtle aromas of lemon, green apple, pear, and stone fruit. Aged or sweet Sémillon wines show more complex character of lanolin, beeswax, honeysuckle, ginger, saffron, vanilla, or toast.
Thanks to its moderate acidity, this fairly full-bodied wine can stand up to pretty boldly flavored food. Think lightly spiced Asian or Indian white meat or fish dishes, or anything with cinnamon, clove, or star anise. It’s also great with autumnal vegetables like kabocha squash, yam, or potato. Botrytised Sémillon, as in Sauternes, is a perfectly decadent pairing with foie gras.
Sémillon was once the most common variety in South Africa—so common, in fact, that in 1822, when 93% of the country’s vineyard area was planted with it, it was simply referred to as Wyndruif, or “wine grape.”