Winemaker Matt Burton employs wild fermentation and allows the wine time on skins, with a hint of residual sugar to create a textural, expressive Semillon, a departure from the straight lines of so many if its contemporaries.
Gundog Estate, Wild, Semillon, Hunter Valley, 2019
Offers preserved lemon and lime, butter and wax, honey suckle, smoky ham/bacon & pea soup. Palate is fresh, light even with the texture feeling slightly raw. Lingering pea straw and lemon curd. The acid is curbed (not tamed) and body is filled out with that hint of residual sugar. Salivating and captivating.
Wine sample courtesy of Gundog Estate