Gundog Estate Off-Dry Semillon 2025
Made from the pressings of the The Chase and Hunter’s Semillons. Nothing goes to waste at Gundog. Offering 54 grams per litre of residual sugar, this “Off-Dry” a low alcohol […]
Made from the pressings of the The Chase and Hunter’s Semillons. Nothing goes to waste at Gundog. Offering 54 grams per litre of residual sugar, this “Off-Dry” a low alcohol […]
The same fruit source from just 2 vineyards for this release.: Brycefield in Lovedale and Tinkler’s School Block vineyard in Pokolbin. Both vineyards are clay-loamy soils. Winemaking is also “Vegan […]
Fruit coming from some of Pokolbin’s older vineyards: Will’s Hill (from the light clay loam of Lovedale) and Tinkler’s in central Pokolbin. 14 months in 100% French oak puncheons (20% […]
Sourced from Tinkler’s (ex-Lindeman’s and part of the famed Ben Ean vineyards) red soiled 1948 block. Made by Matt Burton and the team to encapsulate the spirit of “Hunter Burgundy” […]
Fruit from Brycefield, Keith Tulloch and Tinkler’s School Block vineyards in Pokolbin. All vineyards are light clay-loamy soils, the kind that Semillon likes sticking its feet into. Winemaking is also […]
Gundog’s gateway to the world of Semillon. From selected vineyards through the Hunter Valley, and use of ‘recovered’ pressings and bottom fractions from other winemaking to enhance and build out […]
Fruit coming from some of Pokolbin’s older vineyards, 12 months in French oak puncheons. Big jump in stated alcohol by volume from the 2022. Gundog Estate, Hunter’s, Shiraz, Hunter Valley, […]
Briar Ridge is in the southern part of the Hunter Valley and on the elevated Mount View rd. Part of a greater stable that includes Pepper Tree with ownership by […]
Foot trod then into tank. Settled cool in stainless steel and juice racked off to ferment (wild). Transferred to a combination of stainless steel and an old French oak barrique […]
A limited release from Briar Ridge and showcasing that the Hunter can do ‘alternative’ varieties well. Handpicked, left on skins for 4 hours before being pressed to old oak. Wild […]