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2019 Tallawanta Vineyard Semillon
2019 Tallawanta Vineyard Semillon - View 1
2019 Tallawanta Vineyard Semillon - View 2

2019 Tallawanta Vineyard Semillon

Hunter Valley, NSW

At four years of bottle age on release, this wine has the perfect Hunter Valley Semillon colour of pale yellow and luminous green tints. Very pure notes of toasted bread and lemon curd are starting to develop, with grapefruit aromas and lime leaf to the fore. Lovely weight and depth of fruit with lime flavours and fine acidity. An exceptional Single Vineyard Semillon.

ACCOLADES:
Gold Medal | 2019 Royal Adelaide Wine Show
Gold Medal | 2019 Royal Melbourne Wine Show
Gold Medal | 2019 Royal Queensland Wine Show
96 Points | Mike Bennie via Wine Business Magazine
95 Points | 2024 Halliday Wine Companion
95 Points | Huon Hooke via The Real Review

CRU $346.50  |  SVC $326.70

In Stock
Add to Cart
$66.00
/ Bottle
SKU: 19SEMTAL7L
Add to Cart
$396.00
/ Case of 6
 
Wine Specs
Vintage
2019
Varietal
Semillon
Acid
7.05 g/L
pH
2.92
Residual Sugar
1.79 g/L
Alcohol %
11
Wine Profile
Winemaker Comments
The original Tallawanta Vineyard was planted to Shiraz in 1920, the Semillon block was planted in the mid 90’s and is located behind Harrigan’s Hotel. Generally speaking, the finest Semillon vineyards are on alluvial flats, but this block is one exception that proves the rule as it is planted on a west-facing slope in red clay. This is the third single vineyard Semillon from Brokenwood under the famous Tallawanta Vineyard label. Vintage 2019 was the third dry year in a row for Hunter Valley winemakers. A dry winter, combined with a small amount of spring and early summer rain, meant the vines were well set up in the lead-up to ripening. Rising temperatures in late December paved the way for a hot New Year, with Brokenwood only seeing three days under 30°C in January. This ensured full flavour ripeness and concentration in the berries, with this parcel being picked on the 1st of February.
Food Pairing
Asian food, any seafood especially fresh shucked oysters.
Production
Harvesting all by hand, the fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation, bottled in May. No oak and no malolactic ferment, only stainless steel.
Drink
Drinking well now but will improve with further bottle age.
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