BLACK MARKET Semillon 2016
- Light, aromatic
- Hunter Valley
Yes, it’s genuine, market-available wine from a well-known producer. Yes, it’s fully labelled. Yes, the pricing is genuine. Seriously, you should know this stuff already. And you can see gold and points and stuff.
If you’ve come this far, you know what semillon’s about, too: not touching for 5-20 years and then enjoying the amazing depth and complexity that only aged Hunter sem can exhibit. And 2016 reminded some winemakers of the rollercoaster 1972 vintage, partly due to the wettest January since that year, the challenges of hail and a super-dry February, and partly because they’re hoping that it might just be one of the best semillon vintages they’d ever seen.
“If the 2016 whites turn out to be as good as 1972, I will be very happy, because I have always reckoned that the 1972 Vat 1 Semillon is the greatest Tyrrell’s wine I have ever tasted,” said Bruce Tyrrell.
Now I’m not saying this is a Tyrrell’s wine, but we reckon this is a nice quote about the vintage from someone who should know.
So all you really need to decide is how much of this brilliant little baby semillon you want to be drinking over the next 20 years. And then double it, because now you can.
We can’t reveal the brand of this wine on our site. It’s a promise we made to the producer and that’s how we secured the deal. You still get the real McCoy – no cleanskins, no knockoffs, just top shelf vino at up to 70% off. Trust us, you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hunter Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Semillon
- Serving Temp.
The Hunter Valley is one of the brightest jewels in Australia's vinous crown. Not only does the region produce some of the best Shiraz and alternative reds in the country, but it has a style of white unique in the world of wine: Hunter Semillon. This is the White Burgundy of Australia in more ways than one, and even used to be labelled as such in the early days. No other place can produce such intense, low alcohol, seemingly light Semillons that blossom with age into full-bodied, massively complex wines that can age for decades. Producers the likes of Tyrrell's and Brokenwood take Hunter to new heights, year upon year.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.