2018 turned out to be a blissfully stress-free vintage in the Hunter Valley. Great weather made for some really great grapes. No oak here, no malolactic, no messing around. Hand-picked fruit was steel-tank fermented to preserve every single atom of flavour and complexity. It’s all frisky citrus, super soft dill-like aromatics and a gently chalky savoury finish right now. But this is a wine built for time, and the cellar will be nothing but kind to it. Big name Hunter semillon like this will yield all sorts of magic a few years down the track.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
Full price $40.00 from the producer on 17 February 2020.
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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...
- 2 (about 1.8kg) cooked whole lobsters, halved lengthways, cleaned
- 50g butter
- 40g (1/4 cup) plain flour
- 80ml (1/3 cup) dry white wine
- 410ml (1 2/3 cups) warm milk
- 40g (1/2 cup) coarsely grated cheddar
- Salt & ground white pepper
- 2 tbs finely chopped fresh chives
- Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high.
- Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.
- Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.
- Divide lobster among serving plates and serve immediately with mixed green salad leaves.