Region: Hunter Valley
Background: The ‘Terracotta’ wines get their name from the soils on which the fruit is grown. These red basalt/clay soils are renowned for their low fertility thus reducing the yield of the vine and increasing fruit concentration.
Fruit source: A small portion of fruit was harvested early from a high block on the Howard’s ‘Somerset’ vineyard in Pokolbin.
Fermentation: The fruit was hand picked and fermented in stainless steel tanks.
Maturation: There was no oak maturation with bottling taking place in July 2006 under screwcap. This wine was cellar matured for 5 years prior to release.
Winemaker’s comments: The 2006 Hunter Valley vintage was another hot and dry one with extreme temperatures experienced during early January. Despite the heat, a wonderful Semillon vintage.
Tasting note: The colour is only just starting to give away its age and looks quite youthful in the glass. The nose has classic buttered toast aromas underpinned by fresh citrus. The very long palate has limey fruit and a clean acid finish. A very precise Semillon.
Cellaring estimate: Long term.
Suggested food match: All fresh and cooked seafood dishes.
What the experts say:
“Bright green-straw; a delicious wine, with hints of toast and spice on the bouquet, the powerful yet fine palate with lemon citrus wrapped around its core of acidity, a long future ahead.”
James Halliday – 2012 Wine Companion
The 2006 “Terracotta” Semillon reveals maturing notes of toasted almonds, straw and lemongrass with hints of preserved kumquat and grapefruit essence. Very crisp in the dry, light-bodied mouth, it has excellent vibrancy of citrus flavors and a long finish. Drinking nicely now, it should keep to 2018+.
Lisa Perotti – Brown – The Wine Advocate #200