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Proof that a ‘light' wine (only 11%) needn't be light on flavour! This lemon-and-lime driven, intensely refreshing Aussie semillon is a perfect fridge-door staple, lovely served cold with or without food.
Product Code: AU22131
View all products by Brokenwood
Beginning life in 1970 as a hobby vineyard, farmed at weekends by a trio of Sydney solicitors, the Brokenwood estate has evolved to become one of Australia’s most well thought-of wineries. Located in Pokolbin in the Hunter Valley it is now owned by a syndicate of 23, with an excellent winemaking team under the aegis of Ian Riggs, a fine winemaker and world-renowned wine show judge who joined Brokenwood in 1982.
Australia's first vineyards were planted here in 1788. Today, the state is most famous for the Hunter Valley, where Australia's most delicate, ageworthy white wines are made. Picked early and light in alcohol, Hunter semillon is delicious for its dry, tight structure and lemony fruit which becomes toasty and soft in texture with age. In successful vintages, Hunter’s medium-bodied, earthy and ageworthy shiraz reds can also be outstanding.
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"I bought this to try as an alternative to various Sauvignon Blanc that we enjoy as it was said to be bone dry. Yes it is but I found it rather dull before and then with prawns flamed in a little brandy and some cream. I see earlier members' reviews not encouraging and wish I had paid greater attention to them."
Mr Trefor Rosser-James (09-Nov-2019)
"Not up to last years lovely vintage, nevertheless it's still very gluggable, but perhaps lacking in a bit of depth. Is that due to the vintage or a less able supplier?"
Mr James Brown (13-Jul-2019)
"This is a bit disappointing
The 2017 was spot on, clean as a whistle - delicious.
To my mind the 2018 has a faint,lingering smell of wet sacking, which is evident on the palate also.
Don't understand why this should be so, unless standards have been allowed to drop.
Still just about OKish."
Mr Charles G Pearce (07-Jul-2019)
rosemurraybrown.com (12th Jan 2019)
"Hunter Semillon is a
popular choice for those looking to cut down on alcohol. Picked early
with low sugar, the acid can sometimes be a bit like battery acid and short on
the finish – but this excellent example from Brockenwood in Pokolbin is very approachable,
zingy with refreshing crispness. - Rose Murray Brown"
"Clean as a whistle with lovely light roses lime marmaladey tang. You could probably drink it all day and never complain.
What's with the label though..it looks like something you might find sitting lonely on a corner shop shelf...actually this is becoming an issue.. when i turn up with society wines at a friends house..."what's that cheap plonk you've brought along"...it needs sorted...they are simply from the begone age of plonk!"
Mr James Brown (19-Dec-2018)
"Love it love it love it. I do understand that this isn't the most helpful comment but if you like this style then this is a bargain. Admittedly, we are drinkers that tend to like our wines on the fresher and higher acidity end of things and this one has these characteristics plus a blast of intense citrussy fruit. We're going to try to keep some of this back for a bit as it will undoubtedly develop those richer waxy older semillon notes but it's not going to be easy."
Mr Guy Smith (10-Dec-2018)
"An interesting different wine which both myself and my wife found very easy-drinking. Definitely one for those chilled out sunny weekend afternoons with slme tapas."
Mr Kevin Hewitt (20-Aug-2018)
"An interesting wine but not really to my taste; too much citrus in the flavour. Went well with our meal of salad and four cheeses (sharpham brie, Sussex Brie, cheddar, devon blue) but too sharp on its own. I imagine it would be rather good with fish."
Mr Rolande Auten (02-Jun-2018)
"Colour: Bright and vibrant, very pale straw with green tinges.
Aroma: Med intensity, lemon, green apple, melon and rich apricot.
Taste: Dry, light-bodied with a crisp refreshing acidity. Lemon and apple flavours are quite subtle and the finish med- but it leaves a very nice mouth-filling creaminess.
Overall: Simple but approachable, brilliantly refreshing on a hot summers evening. Light and zesty, everything about this wine is just nice. Would be interesting to see how it develops. Good QPR, a worthy buy."
Mr Gabriel Higgins (22-May-2018)
"meets the description except I would not say it is bone dry."
Mr Richard Holman (16-May-2018)
"Nice lemon nose, refreshing taste, slight chalky texture"
Mr Matthew Utting (01-Apr-2018)
"Cut grass on the nose and a light to medium body with lemon and lime zestiness. Fresh and excellent with grilled fish. A great buy from the Society."
Mr James Small (06-Jan-2018)
Mr Piers Beckley (03-Jan-2018)
"The description on the website is spot-on. It also looks lovely in the glass with its green tints. Hats off to the buyer and to The Society for bottling, to my mind, such a niche wine. As it's made by Brokenwood this was a must buy and it does not disappoint. It absolutely nails the unique early picked Hunter Valley style.So pure. House white sorted."
Mr Mark Barton (22-Nov-2017)
rosemurraybrown.com (30th Jun 2018)
"If you are looking
for a lower alcohol alternative, Australia’s semillon ticks the box with its
modest 11%. I often find young Hunter semillons taste like battery acid
they are so tart (they are better with bottle maturity) and short on the
finish, but this unoaked example made by Brokenwood in Pokolbin is a bit more
approachable and zingy with a refreshing crispness – an ideal accompaniment to
an oily fish starter like smoked salmon. - Rose Murray Brown"
The Wine Gang (5th Jan 2018)
"The Society's new
Hunter semillon is made by Brokenwood in classic Hunter Valley style: light but
intensely flavoured, unoaked and dry, with mouthwatering apricot, lemon, lime
and green-apple fruit and zingy acidity. An ideal aperitif, but would also come
into its own with salads, fish, sushi and sashimi. - The Wing Gang "
The Daily Telegraph (25th Nov 2017)
"Top 60 wines for
Christmas: Brokenwood's young semillon is incredibly refreshing, and this one's
all lithe lemon and lime with a hint of apricot. One for hot smoked salmon with
horseradish. - Victoria Moore"
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