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Floral fruit in youth, moving towards biscuity characters with age. A generally softer bodied palate with smoother acids than the Vat 1 and Belford Semillons.

Bimbadgen Estate Semillon is light bodied with trademark lemon, citrus notes. High acid will ensure longevity in the bottle. A great Hunter valley style.

Hailing from Alsace region in France, this aromatic grape variety is famous for its floral aromas reminiscent of lychees and roses. Crisp, refreshing flavours, with a touch of spice and a plush, full- bodied finish

Great example of classic Hunter Valley Semillon. Refreshing lime and herbaceous flavours with underlying toasty honey characters starting to develop.Still aging very well with many years to come.

An early ripening grape perfectly suited to the warm climate of the lower Hunter Valley. The small berries retain their acidity and produce fragrant white wines with intense flavour. the cool 2022 vintage has produced a beautifully aromatic wine with tropical fruit and refreshing natural acidity.

After a very dry Spring and Summer the Verdelho grapes were picked at the end of January with excellent natural acidity. The wine was produced exclusively from the free run juice of the press. A long clean finish results from organic grapes. Melons and citrus flavours are pronounced on the palate. To be enjoyed with spicy Asian dishes.

Semillon from the Hunter Valley is a distinctive and unique wine. Pale, vibrant and light bodied when young and with bottle age developing incredible texture, richness and complexity.

Hungerford Hill Verdelho has proven itself to be best suited to warmer viticultural climates, such as the Hunter Valley, where a complex unwooded style flavour ripeness is achieved and expressed early in the growing season allowing a fuller flavoured aromatic white wine. Brilliant youthful green in colour. A pungent aroma of spicy citrus, musk stick and hints of lavender whilst the palate is constant and complemented with hints of lemon and passionfruit with a subtle linear acid structure.

Hand picked and wild fermented with natural yeast in older barriques; adding fabulous texture and weight to the quince and lime aromas.