2008 ‘Alexander Munro’ Semillon

2008%20Alexander%20Munro%20Semillon%20-%20FS[1]Wine Notes

Region: Hunter Valley

Alcohol: 11.0%

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 harvested is selected each year to make this wine.

Fruit source: Situated on a sand flat along Hermitage Road in Pokolbin, the ‘Braemore’ vineyard is the fruit source for the 2008 vintage and the mature vines are dry-land grown and produced a yield of 1.5 tonnes per acre.

Fermentation: The hand harvested fruit was crushed and then fermented in stainless steel.

Maturation: The wine was bottled under screwcap in August 2008 and was cellared for 5 years prior to release in February 2013.

Winemaker’s comments: 2008 was a very wet and cool vintage by normal standards. Semillon, being a variety with relatively thin skins, that suffers from heat and sun damage easily, thrived in the cool conditions. The trade off was a slight grassy character on the nose present at bottling but this has now taken a lesser role with the emergence of the anticipated bottle developed characters.

Tasting note: Aromas of buttered toast and sunlight soap with nuances of cut-grass in the background. The palate has started to fill out with toasty complexity but is still tight and refreshing.

Cellaring estimate: This wine has all the hallmarks that are required for long term cellaring.

Suggested food match: Pan-fried fish.

“Bright, light straw-green; well on the way to developing the full majesty of mature semillon; lemon, lime and lemongrass intermingle with hints of lanolin which add flesh to the texture. Will develop very well, thanks to its balance.”

94 / 100

James Halliday – 2014 Wine Companion

“The 2008 Alexander Munro Semillon presents delicate aromas of lemon zest, candied orange peel, white blossoms and thyme with hints of fennel seed and crushed stones. Light-bodied and dry, it has a great concentration of savory and citrus flavors supported by crisp acid before finishing with plenty of mineral notes. Drink it now to 2022+.”

91 / 100

The Wine Advocate #207 – Lisa Perotti-Brown

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