Region: Hunter Valley
Background: Alexander Munro was winemaker Rhys Eather’s great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label.
The best Semillon parcel is selected each year to make this wine.
Fruit Source: Situated in Pokolbin, the ‘Somerset’ vineyard is the fruit source for the wine. The mature vines are dry-land grown producing a yield of 2 tonnes per acre in 2002.
Fermentation & Maturation: Hand picked fruit was crushed and fermented in stainless steel. The wine was bottled in July 2002 and cellared for 5 years prior to release. Sealed under Natural cork.
Winemakers Comments: 2002 was a great improvement on the very wet 2001 vintage. It was still a cool vintage which benefited the thin skinned variety and has produced some very age-worthy wines.
Aromas of toast and dried grass/hay are just noticeable over the citrus fruit underneath. The medium weight palate has lemon butter and peach characters, with a great length of flavour. The acid is zesty and racy indicating many more years of improvement remaining.
Cellaring: Further cellaring will enhance the wine. 10 years
What the experts say:
The 2004 version of this wine, made from Ken Braye’s Braemore vineyard grapes, won a gold medal in the 100 per cent Hunter Valley any vintage semillon dry white class at the recent Hunter Valley Wine Show. The 2002 is pale straw in the glass and has green apple and lanolin scents. Crisp lemon flavour shows on the front of the palate and sherbert and lime zest characters chime in on the middle palate. Fresh steely acid refreshes at the finish. It’s a lighter, delicate style of white that would be best with potato and leek soup, chicken and mushroom vol-ua-vent or warm broccoli and tuna salad. Aging: 5 years. 4 glass rating.
John Lewis – Newcastle Herald – Uncorked – 5th September 2007
“This great individual vineyard wine from the Eather brothers in the Hunter Valley hit a peak in 2002: wonderful, classic buttered toast bouquet now mellow and rich but still fresh. The palate is fine and soft and seems a tad low in acidity. But that’s a minor quibble”. 93 / 100. Food sauteed Balmain bugs.
Huon Hooke – SMH Good Living – 27th November 2007
“A lovely, pure semillon, with just the right amount of development; long and seamless, with an array of flavours that really persist. To 2018.”
James Halliday – 2009 Wine Companion
“Delicious green-gold colour. Perfect mix of primary and secondary flavours. Hay, lanolin, lemon zest and lime. Great complexity. Great freshness. Length is good. The marvel of good Hunter Valley semillon? This is an example.”Rated :
Campbell Mattinson – The Winefront – 3rd September 2010