Cellar Reserve Semillon 2007 + Complimentary Wooden Gift Box
Wine Specs
Vintage
2007
Varietal
Semillon
Appellation
Pokolbin
Aging
Drink now to 2027
Fermentation
Vat
Alcohol %
11.8
In Stock
McLeish Estate are one of the most awarded Semillon producers in Australia. Creating a range of single vineyard Semillons that are highly acclaimed and celebrated throughout the world. This is a true acknowledgement of the premium quality and the attention to detail that is applied throughout the whole winemaking process.
Wine Specs
Vintage
2007
Varietal
Semillon
Appellation
Pokolbin
Aging
Drink now to 2027
Fermentation
Vat
Alcohol %
11.8
Wine Profile
Tasting Notes
With a luminous green tint, the nose is quite aromatic with distinctive lemon grass freshness. Coupled with rich, toasty, honey notes, the palate has perfect fruit/acid balance ensuring great line and length to the elegant finish.
The 2007 Vintage consisted of hot, dry conditions throughout the Hunter Valley. These hotter temperatures lead to an early ripening of the the McLeish Estate Semillon vineyard, with all fruit being hand harvested by mid- January. The quality of the 2007 vintage was excellent, which is clearly displayed in this wine that has improved over the years, and still has a long cellaring future ahead of it.
Awards
Trophy for World’s Best Semillon
London International Wine Challenge 2012, 2013 and 2016.
24 Trophies, 28 Gold, 16 Silver, 8 Bronze.
Vineyard Notes
In 1985 Bob and Maryanne McLeish planted out 1.75ha of Semillon named Block 2 and Block 4. The vineyard is situated on a north facing slop, with predominantly red clay soil with a few millimetres of sandy loam top soils. The vines are planted in a vertical shoot position to allow ample sunlight into the canopy. All fruit is hand harvested, then sorted, and the best Semillon fruit is allocated to produce this white wine.
Production Notes
The Semillon grapes have been whole- bunch pressed to minimize phenolics and then put to stainless-steel tank to begin fermentation where the juice is fermented to 2g/l residual sugar. The wine in vat is left on lees for 3 weeks to build texture and complexity into the finished wine. This wine sees no oak or maturation.
Winemaker Notes
Bottled early to retain freshness and vitality of the primary fruit characteristics.
