Harvesting all by hand. The fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation. No oak and no malolactic ferment, only stainless steel.
The Hunter Valley does have a long history of wet years being followed immediately by scorchers; 1997 – 1998, 2002 – 2003, 2004 – 2005 to pick 3 recent ones. The feature of these years is the previous wet autumn, then dry winter and very hot summer.
The Semillons from 2017 are superb and now in bottle, the comparison to 2005 is strong. All Semillon blocks were picked by the 3rd of February 2017 and just as well. The weekend of 10th - 12th February saw the temperature hit 44, 47 and 46C. Staff and vines survived with some wonderful wines the result of diligent vineyard and winery work.
East Asian food or any seafood especially freshly shucked oysters.
Drinking well now but will improve with further bottle age.