James Halliday said that at $23 this is a “drop dead, no-brainer bargain” so I wonder what he’d say about this 96 point, aged release Hunter Semillon for under $8.50?
You may be wondering why this doesn’t look like the Mount Pleasant Cellar Aged Elizabeth that you know and love. Well, this particular batch was labelled for the UK supermarket giant, Sainsbury, but unfortunately for them (massive win for us and you) these babies never made it out of the country. It’s 100% the same juice that's beautifully complex with notes of honey and lemon, tied all together with crisp, and incredibly refreshing acidity. It's also 100% the same juice that was awarded 96 points, 2 trophies and 6 gold medals but it’s just wearing an export label. Same, same but different.
As always, we stand firmly by our Mofo Happiness Guarantee. Try a bottle - not in love? Alright then, you're a bit odd so it might just be you - try another bottle. Still not in love? OK, well even if it is you, we'll pick it up for our personal cellar and refund, replace or credit your purchase in full. No questions asked.
So tell me, do you drink the label? No. Can you afford to pass up on what is arguably Australia’s greatest deal on a 96pt white wine? Probably not. Where is the “Buy Now” button? It’s up there.
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
- Serving Temp.
The McWilliam family name has a long, rich history of and award winning winemaking. One of Australia's oldest family wineries, McWilliam's Wines has six generations and more than 130 years of winemaking experience. At Australian wine shows, they were awarded 44 trophies and over 900 medals in 2012 alone! These were spread across their broad range of brands, from Mount Pleasant to Lilydale Estate to Barwang. The company also owns some international brands including Champagne Taittinger and Drambuie.
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...
Chilli Mud Crab
- 2 x 1kg live mud crabs
- 140g (1/2 cup) tomato sauce
- 55g (1/4 cup) white sugar
- 60ml (1/4 cup) fish sauce
- 2 tablespoons tamarind concentrate
- 60ml (1/4 cup) Chinese rice wine (shaoxing)
- 80ml (1/3 cup) vegetable oil
- 8 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 1/4 cup coriander leaves, roughly chopped
- Lemon wedges, for finger bowls
- Place the crabs in the freezer for about 1 hour to put them to 'sleep'.
- To clean the crabs, lift the flap on the underside and pull off the top shell. Remove and discard the grey, spongy, finger-like gills. Rinse the crabs quickly under cold water to get rid of any gunk.
- Use a heavy knife or cleaver to cut each crab in half lengthwise, then cut each half into thirds. Use the back of the knife to crack the claws and legs to let the sauce seep in while they cook.
- Place the tomato sauce, sugar, fish sauce, tamarind, rice wine and 60ml (1/4 cup) water in a bowl. Stir to combine.
- Heat the oil in a large wok over high heat. Add the garlic and chilli, and fry for about 30 seconds. Add the crab pieces and give everything a bit of a mix. Add the tomato sauce mixture and toss the crabs around to coat them well. Cover with a lid, reduce the heat to low and cook for about 5 minutes. Remove lid and shake crabs around, then replace lid and cook for another 5 minutes or until the shells turn orange and the meat is cooked through.
- Pile the crabs and sauce into a large serving bowl and scatter over the coriander. Serve with lots of napkins and small bowls of water with lemon wedges to clean sticky fingers.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...