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 2007 under screwcap. This wine was cellar matured for 6 years prior to release.
Winemaker’s comments: The 2007 Hunter Valley vintage was great for both white and red varieties alike. Dry, warm conditions enabled a perfect ripening period with no pressure to harvest prematurely. The trade off was miniscule yields.
Tasting note: The colour has only just started to give way to hints of straw and still looks very youthful. The nose has lightly buttered toast and lanolin nuances which overlay fresh citrus. The very long and precise palate has lime fruit and a steely acid finish.
Cellaring estimate: Long term.
Suggested food match: All fresh and cooked seafood dishes.
2007 Hunter Valley Wine Show—Class 27
2008 Royal Sydney Wine Show—Class 36
“The 2007 Terracotta Semillon has a nose of dried lemon peel, straw, dried herbs and preserved Mandarin peel with a whiff of lime cordial. Light-bodied, very dry and crisp, it is refreshing and shows great intensity through a long, lemongrass-laced finish. Drink it now to 2021+.”
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The Wine Advocate #207 – Lisa Perotti-Brown