Reserve Semillon 2024
Wine Specs
Vintage
2024
Varietal
Semillon
Appellation
Pokolbin
Harvest Date
19th of January 2024
Acid
6.3
pH
2.92
Aging
Drink now to 2044
Fermentation
Vat
Bottling Date
20th of April 2024
Alcohol %
11.1
In Stock
McLeish Estate are one of the most awarded Semillon producers in Australia. Creating a range of single vineyard Semillons that are acclaimed and celebrated throughout the world. This is a true recognition of the premium quality and the attention to detail that is applied throughout the whole winemaking process.
Wine Specs
Vintage
2024
Varietal
Semillon
Appellation
Pokolbin
Harvest Date
19th of January 2024
Acid
6.3
pH
2.92
Aging
Drink now to 2044
Fermentation
Vat
Bottling Date
20th of April 2024
Alcohol %
11.1
Wine Profile
Tasting Notes
A classic Hunter Semillon bright citrus lemon lift and tropical hint aroma. Fresh lemon and finger lime carry through to the palate with juiciness, and a delicate sorbet. Elegant and crisp, with great line and length
Awards
Hunter Valley Boutique Wine Show 2022 - Silver
NSW Small Winemakers Show 2023 - Silver
Vineyard Notes
In 1985 Bob and Maryanne McLeish planted out 1.7ha of Semillon named block 3. 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 harvest, fruit is sorted and the best Semillon fruit is allocated to produce this white wine. All fruit was hand harvested on the 19th of January 2024.
After a beautifully warm growing season we have seen wonderful flowering and development throughout the vineyard across Spring, we’ve moved towards late November rainfall giving a much needed break from the intense heat and the start of December has now continued to be dry, creating the perfect growing conditions for Vintage 2024.
Production Notes
The Semillon grapes have been whole- bunch pressed to minimize phenolics and then put to stainless-steel tank to begin fermentation, 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
Food Pairing Notes
Fresh Sydney Rock Oysters, Kingfish
