Tamburlaine Reserve Semillon 2012
The only thing more heavenly than semillon from the Hunter Valley is organic semillon. Tamburlaine, Australia’s largest organic producer, have crafted this 92 point beaut for y’all and it’s a real corker. Herbs, lemon and lime hit the nose while an acidic palate of crisp green apples follows. Back in 2013 Halliday said this “needs to fill out”, but we reckon it’s now “time to fill up”. Playing the long game? It still has a few years left in the cellar too.
Profile
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Hunter Valley
- Vintage
- 2012
- Cellaring
- 2023
- Preservatives
- Sulphites
- Alcohol by Vol.
- 9.2%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Semillon
- Serving Temp.
- 10.0°C
Region
Hunter Valley
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...
Goes with
Tofu Rice Paper Rolls
Ingredients
- 110g (2/3 cup) unsalted roasted peanuts
- 1 tablespoon peanut oil
- 1 garlic clove, finely chopped
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 250ml (1 cup) water
- 80ml (1/3 cup) coconut milk
- 2 tablespoons hoisin sauce
- 150g firm tofu, coarsely chopped
- 100g fresh shiitake mushrooms, trimmed, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 1 tablespoon soy sauce
- 1 teaspoon caster sugar
- 25g rice vermicelli noodles
- 8 round (22cm-diameter) rice-paper sheets
- 8 baby cos lettuce leaves
- 16 fresh mint leaves
- 2 tablespoons unsalted roasted peanuts, extra, coarsely chopped
- 1 teaspoon caster sugar
- 25g rice vermicelli noodles
- 8 round (22cm-diameter) rice-paper sheets
- 8 baby cos lettuce leaves
- 16 fresh mint leaves
- 2 tablespoons unsalted roasted peanuts, extra, coarsely chopped
Directions
- Process the peanuts in a food processor until a coarse paste forms. Heat half the oil in a small saucepan over medium heat. Cook the garlic and chilli, stirring, for 1 minute or until aromatic. Add the peanut, water, coconut milk and hoisin sauce. Bring to the boil. Reduce heat to low. Cook, stirring, for 2 minutes or until the sauce thickens and is deep brown. Set aside to cool.
- Heat the remaining oil in a medium frying pan. Cook the tofu, mushroom and carrot for 3 minutes or until soft. Stir in the soy sauce and sugar. Set aside to cool slightly.
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Soak 1 rice-paper sheet in warm water for 30 seconds or until soft. Place on a clean work surface. Place 1 lettuce leaf in the centre of the rice-paper sheet. Top with a heaped tablespoon of the tofu mixture, one-eighth of the noodles and 2 mint leaves. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining rice-paper sheets, lettuce, tofu mixture, noodles and mint to make 8 rice-paper rolls.
- Transfer to a serving platter and sprinkle with the chopped peanut. Serve with the peanut sauce.