This semillon from the Hunter Valley was hand-picked and fermented using ambient yeasts and matured in concrete eggs for 12 months, and was bottled without fining of filtration. The word “eggs” is not a typo. The result wasn’t to my taste. A bright pale intensity in lemon in colour, it has clean and muted aromatics of grapefruit, lemon and biscuit crumbs. No issues there. The palate though is where my problems lay – it’s unexpectedly bland and flat tasting, with a very light body (only 8.2% abv), a little spritz, very short length, and a water like texture. The wine may appeal to the more experimental among us, but it lacked basic enjoyment for mine and I could not recommend it. Poor
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