Semillon’s often known for being a spiky and somewhat hard to approach youth, offering searing acidity and not a huge amount else until it reaches a ripe old age. Not so here, thankfully. This bright number has all the freshness you’d expect, but a surprisingly generous array of lemons, grapefruits, and herbaceous vibes, followed by a softly chalky finish. A tickle of salinity makes this beyond perfect with seafood, like you needed another reason. This probably won’t age quite as magically as some of its more austere mates, but that’d be missing the point anyway!
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 $22.00 from the producer on 9 January 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...
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.