Brokenwood, Hunter Valley, Semillon 2008 This Semillon is crisp and lean, with flavors of lemon and green apple. The experience is amplified by a bit of petillance.
The Hunter is famous for producing lowish alcohol wines from early picked Semillon that develop honeyed character with bottle age.
True to form this wine is all stainless and not treated to ML. It is bottled under screw cap for added safety. Produced and bottled in Pokolbin 10% purchased for $40 at K&L Bistro in Sebastopol and available at wine.com for $19.79 Brokenwood Winery
This wine made a delightful pairing with a salad of endive, celery, green apples, toasted almonds, blue cheese and balsamic vinegar. Those ingredients would wack most wines senseless but the acidic frame of the Semillon met the test. Check out the restaurant if you’re in the Sonoma Wine Country; it’s a personal favorite of both Linda and me. K&L Bistro
Glad to hear you enjoyed it Ray. I love Hunter Sem – so crisp and refreshing, stellar with oysters too. Cheers!
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Of course, that makes perfect sense. Look at how we have always loved Chablis with oysters – go for the high acid whites to make that marriage sing.
Great post 🙂
I really like this wine, with blue cheese, or Brie cheese it is very very nice.
Also does somoene tried the the stanleigh park semillon ? It’s a hunter valley wine too, and I really liked it. http://www.stanleighparkwines.com.au
Yes Sylvain, you can see how the acidity would allow this wine to slice through the richest of food and it would dance nicely with the salty tang of Roquefort. I haven’t had the Stanleigh yet – more wine to explore! RJ