2015 Huntington Estate Special Reserve Semillon
The 2015 vintage in Mudgee was a return to more ‘normal’ conditions, warm but not too hot, dry but not drought and with timely rain. Cool evenings resulted in a good ripening period, taking pressure off the Huntington Estate winemaking team.
Winemaker: Tim Stevens
Region: Mudgee, NSW
Winemaking: There’s a particular section of Block 6, where the 47 year-old gnarly vines are especially low yielding, that produces the best fruit on the vineyard. This small parcel of grapes was picked early for punchier acids and a leaner wine - more in the Hunter style (though still approachable when young).
Aroma: Aromas of lemongrass and lifted citrus are supported by delicate floral notes.
Palate: In mouth, the wine is herbaceous, grassy and lemony. Beautifully balanced, it is a succulent juicy wine with zinging acid. It is bone-dry, long, fresh and elegant.
Cellaring: This wine will continue to evolve and develop in the bottle over the next ten to twenty years.
"Grown on gnarly old 47 year old, low yielding vines from Huntington’s Block 6 vineyard. Great drive and energy to this, and its seamless across the palate, all the way across the tongue from front to back and a long finish. Typical Semillon flavours, lime/lemon/honeysuckle with some light smoky slatey notes in there. Pretty impressive wine which is probably more of a drink now than carrying much age, as I’d say this will only carry for the next five years or so, but it will develop some of those toasty notes in that time." Barefoot Drinker, BJ Foley, May 2017
"Mudgee-based winery Huntington Estate has been delivering quality wine since 1969 and the Huntington Estate 2015 Special Reserve Semillon is no exception. The nose shows hints of apple, apricots and herbs and the palate has the same flavours together with grassy citrus and green quince. The palate, for a relatively young wine, is nicely textured with firm acidity and length. A "sit up and take note" style of wine. It will go the distance, if cellared well, for another 10 years." Education Magazine, Jim McMahon, Mar 2017
90/100. "Fruit-forward and attractive as a result, but with enough drive and energy to see it carrying healthily through the finish. Honeysuckle, lime and slate flavours do all the talking. Shows some development – which only makes the impression more positive in drink-now terms." Winefront, Campbell Mattinson 2016
"I have tried a lot of wine from Huntington Estate and semillon is without a doubt their flagship. Made from Mudgee fruit this delicate and fresh wine is dominated by citrus and floral notes, with a well balanced zesty finish. Certainly ready to drink now, but given a few years it could develop into something special. Value: Ripper. Food: Turkey." Daily Telegraph, Nov 2016
93/100 "...To use a word, it comes across richer than you'd expect yet it's still as fresh as a daisy. Toasty and pithy, it grabs at you hard - in a nice way. Lemon zest tang sits in the background. The fruit is well weighted, and like the 2016, this is growing on me as time goes by. Long to finish, hang time is impressive too. A pinch of acidity points this well towards long cellaring. Great buying for the asking price. Time will easily be its friend if cellaring Semillon is your thing." QWine, 2016
"This is a well-crafted Semillon from low yielding old vines in the Mudgee region. Winemaker / Owner Tim Stevens has harnessed the regional varietal profile of lemon / straw / fairy floss top notes whilst allowing the natural tight acid frame to support the aromas and flavours. This well structured wine (11.5% Alc) offers immediate enjoyment especially when matched with fresh shellfish. However it will also reward cellaring. To quote Tim Stevens.."Substance over Style", The Grape Hunter, Gilbert Labour, 2016
"While semillon’s reputation at Mudgee doesn’t match its exalted status in the Hunter Valley, this humdinger goes a long way towards changing the perception. A gold medal winner at last year’s Royal Sydney judging up against the Hunter’s best, this is a quality wine in every respect." Daily Telegraph, John Fordham, 2016