Thomas Wines full range of 2021 Shiraz was officially released on Saturday 13th May 2023.
Join winemaker Andrew Thomas and co-host Mike Bennie as they taste through the wines during an online 'virtual tasting' the evening prior to the official release day
Here's a link to the recording of the tasting
I am very excited to announce the highly anticipated official release of our full range of 2021 vintage Shiraz, Saturday 13th May.
After the disappointment of a significantly reduced production from the 2020 vintage, I’m pleased to report that we are back to the (almost) full suite of all our favourite labels this year. I’ve provided a brief summary of my thoughts on the 2021 vintage, as well as links to some information on all the new vintage wines below.
For those of you who like a ‘sneak preview’ of our wines prior to release, we have organised a series of nine “shiraz-amatazz’ events around the country, starting in Newcastle on the 27th April and concluding in Pokolbin on the official release date 13th May.
Sydney, Canberra, Melbourne and Brisbane – we’ve also got you covered, and the chefs at each venue have designed a fantastic menu to perfectly complement the wines.
If you can’t get to one of our dinners, we also have a virtual tasting via zoom (with specially prepared 100mL samples of each wine delivered to your door) set down for Friday 12th May. My good mate Mike Bennie will be again joining me as co-host to discuss the vintage and the wines.
I look forward to seeing you at one of our events, online or next time you visit our Cellar Door.
After four consecutive years of drought, the skies certainly opened up from about February/March 2020, delivering 1050mm of rain during the 2020 calendar year which is well over our 760mm long-term average. With bud bust pretty much on cue (last week of August), it was of the utmost importance to be diligent with vineyard management to ward off any
potential issues with downy/powdery/botrytis through the growing season right through to harvest.
If ever there was a vintage to keep an eye on potential crop levels, 2021 was it. Most of the vineyards from which we source our Shiraz are quite mature and naturally low yielding, however after four years of drought the vines seemed to spring back into action setting a higher than normal crop. To make sure we gave ourselves the very best chance of getting all our Shiraz ripe there was some significant crop thinning around halfway through verasion (first week of January).
The final ripening stage (January/February) is the most critical period during the viticultural growing season in the Hunter, and I am happy to report that we seriously 'dodged a bullet' with the rain backing off significantly, allowing a window of opportunity to get our fruit to an excellent level of phenological ripeness and in great condition.
Stylistically, the 2021 reds have a more ‘gentle feel’ than the previous few warm and dry vintages. The wines sit nicely in the middle of the medium-bodied spectrum – think Hunter River Burgundy with a contemporary twist. One of the things I love about wine is the ‘light and shade’ that the different vintages/seasons provide. The stylistic stamp of the wines produced each vintage tells a story of the season, and I love the bright, aromatic vibrancy and savoury texture of these wines.
When I look at this range of 2021 reds as a group, I am absolutely delighted with the way they have shaped up. Whilst I like to take some of the credit, it is really the outstanding pedigree vineyards, that I am fortunate enough to have in our portfolio, that give these wines their unique quality stamp year after year. Bottled in May/June last year and now having nearly 12 months resting in bottle, each wine displays its own individual/stylistic personality that we know and love, and I am confident that you will be equally impressed.
The wine show results and accolades received so far will give you an indication of how we’ve done with this new vintage, and I could not be more delighted with this suite of wines.
Full disclosure, we did have a couple of casualties… Unfortunately whilst we did pick The Cote in 2021, the wine just did not come up to the quality standard we have come to expect from this vineyard, and was declassified to Two of a Kind and Synergy Shiraz. Likewise, The Trevena Shiraz (DJV) suffered some downy mildew during the growing season and did not have the canopy to ripen the fruit adequately, and we unfortunately deemed this block a write-off in 2021.
So there we have it. A season that was looking quite “challenging” to say the least, has evolved into what history will remember as a pretty bloody good Hunter Shiraz vintage....
For some information and tasting notes on each of the seven new 2021 Shiraz releases, please click on the links below.
With the weather starting to show some signs of spring in the air, I am delighted to announce three new wines all officially due for release on 1st September 2022.
The latest vintage installment of our Cellar Reserve Braemore program, our inaugural Semillon Chardonnay blend, and the 2022 vintage release of our ‘Like a Version’ Braemore Semillon.
2016 Cellar Reserve Braemore Semillon
Having sold out of our 2015 CR Braemore Semillon a few months ago, I am very excited to see the next vintage hit our shelves on the first day of Spring. We do particularly enjoy the opportunity to present both our current vintage release and bottle-aged Braemore Semillon side by side for our guests in Cellar Door.
Having been sitting quietly for just over six years in our climate-controlled cellar (15⁰C), the 2016 Braemore has just started to emerge with those toasty complexities that we know and love, but still displays extraordinary freshness and vibrancy. It’s sitting in a window that provides excellent current drinking, but will continue to evolve with some further cellaring over the next 5-15+ years.
As one of our valued Wine Club members, you get ‘first dibs' on any of our new releases, and with only 495 six packs available, I suspect this vintage will also sell out relatively quickly.
“An exquisite wine that suggests the style here was finer boned and less overt of fruit, in the past. Barley water, lemon oil and a strong waft of peat, not dissimilar to great champagne or Laphroaig. Lightweight and skeletal, yet of immense thrust, intensity of extract, drive and length. A bit tangy, to be churlish. Nevertheless, an indomitable wine worthy of much attention”
Ned Goodwin MW, James Halliday Wine Companion
“Really youthful in appearance, mid-straw colour, looking smart for six years of age. Lifted, layered and complex aromas of lemon butter, toast, lemon pith, mineral and wet-stone. Still fresh and lively, with lashings of lemon, grapefruit, nuttiness and crunchy, mouth-watering acidity. Just beginning its journey. Impressive stuff.”
Aaron Brasher, The Real Review
2022 Vat 32 Semillon Chardonnay
Yes, that’s not a misprint.
We’ve made a Semillon/Chardonnay blend for the very first time…..
Some background to explain.
As you would expect with a vineyard that was planted way back in 1969, some gaps and missing vines have appeared over the years in the Braemore vineyard. At some stage during the last 50 years, these gaps were replanted with whatever vines were available at the time, and it’s now apparent that some of these gaps were filled in with Chardonnay cuttings.
We are in the process of marking and removing/replacing these ‘rogue’ vines, but during the 2022 vintage we went through the whole vineyard and hand-picked these marked vines separately and fermented them as a batch in four brand new French oak hogsheads. The wine spent three months in barrel before blending with a classically styled parcel of Semillon we made from the Brycefield vineyard over on the Lovedale side of the Valley.
Initially, the oak was quite punchy/overt in the blend, but with time prior to and post bottling, that oak has folded nicely into the wine and now provides just some beautiful background complexity.
For those of you who have loved and bought Tyrrell’s Vat 63 Chardonnay Semillon over the years, this wine is also for you. It might also give a little insight into my naming of the wine…..
Only 270 dozen bottled.
This wine is probably a one-off, but then again, maybe not.
I'm not sure yet. Watch this space…….
2022 ‘Like a Version’ Braemore Semillon
This is the third installment of our ‘Like a Version’ Braemore Semillon concept, which each year has been made by a guest winemaker with a simple brief to produce a left field/wacky/cover version of our more classically styled Braemore Semillon.
Essentially, it’s an exploration into the world of minimal input ‘natural’ wines using grapes from one of the Hunter Valley’s most iconic Semillon vineyards. Inviting a guest winemaker each year allows me to ‘dip my toes’ in the water, without getting wet (if you get my drift…)
The 2022 vintage is a collaboration between my son Daniel and our good mate Oliver Margan from Margan Family Wines. Trust me here, this wine is bloody good and without doubt the best LAV yet.
Fruit from our last pick was destemmed with the whole berries returned to a fermenter where they sat under inert gas cover for four days. During this time a spontaneous fermentation started with the indigenous yeasts present. The grapes were then pressed and back-blended with 50% bright juice from one of our normal Braemore parcels. The wild yeast carried on and completed the fermentation. Racked twice during the post-fermentation stage and then bottled without any finings.
The resulting wine has a brightness and vibrancy (that was arguably lacking over the last two releases) but is also certainly a more open-framed, textural, and quite compelling expression of Semillon from this pedigree Hunter Valley vineyard.
For those of you who didn’t love the previous vintage releases of ‘Like a Version’ I strongly suggest you revisit here, as tasting this wine alongside our classic Braemore Semillon provides an absolutely fascinating comparison.
Only 160 dozen bottled.
I’ll admit I was a tad nervous at the time, but today my intuition seems to have made sense..
We’ve been blessed with some outstanding vintages in recent years (think 2017-2019), and you may recall I put the ‘sold out’ shingle on a few of our top shelf wines a little earlier than normal. With relatively good volumes produced in these highly regarded vintages, I decided to put away a few parcels with the view to re-releasing them with a bit of bottle age.
These wines have been quietly maturing in my climate controlled cellar at a constant 15 degrees, and will be re-released over the next 12 months effectively filling in some gaps with our significantly reduced offering from the 2020 Shiraz release.
We have included three of these back vintage wines in the preloaded Member's Selection and Priority Selection Members default packs for May;
Some other wines that you may wish to secure (by customising your selection) include;
We also have some (very limited) stocks of 2019 Dam Block and 2019 Belford remaining for those of you that need to top up on these before they sell out.
If you plan on visiting our Cellar Door in the next few months, keep your eye out for a new tasting that we will be introducing – the ‘Focus on Shiraz’ Vertical Tasting. We will be presenting a vertical tasting of Sweetwater, The Cote, Elenay and Kiss Shiraz across a few (all awesome) vintages. Some of these re-releases are in tiny quantities and a couple of the wines will be available to members only (2017 Kiss Shiraz and 2018 The Cote).
Watch this space…..
Lastly, if our Semillons are more your bag, then you can be the first to get your hands on our 2022 Braemore Semillon. This wine is not even bottled as I write this, but will be released around the end of May and is available for selection in your May members pack.
We’ve also included the recently released 2022 Synergy Semillon as an option. This stunning, great value for money every day drinking Hunter Semillon is already running out the door.
So, at the end of the day, despite a relatively limited offering from 2020 Shiraz, it seems you are actually spoilt for choice with your May members pack. I sincerely hope you enjoy putting your selection together….
The Hunter Valley has been blessed with three outstanding vintages in a row (2017 – 2019). Having lived and worked through (thankfully) not too many, but a few terrible red vintages in my time here (think 2008 and 2012), I have taken the approach that we should “make hay while the sun shines”, and look to purchase some extra fruit from high quality vineyards in the great years so that we have some reserve stock on hand in the event of a season that did not quite deliver on expectations.
Just prior to the 2019 vintage I was fortunate to secure two small parcels of fruit from two great vineyards, Herlestone and Wills Hill. With the season already potentially shaping up to be another ripper, I of course jumped at the opportunity.
From a winemaker’s point of view, there’s an excitement delving into the unknown, making wine from a vineyard with which you have no personal or intimate history, but the potential is intoxicating. Will they be good enough to bottle as a single vineyard Hunter Shiraz? Where will they sit in terms of our existing range?
These vineyards did not disappoint.
At the end of the day we bottled each as a single vineyard wine, however they did not quite fit in terms of stylistic diversity within our existing range of 2019 single vineyard Shiraz, so chose to hold them for a future release. With an extra 12 months bottle age these two wines are looking right in that sweet spot and ready to go.
Stylistically, both these wines sit somewhere between our Déjà vu Shiraz and Sweetwater, in terms of their weight. Typical of all our 2019 vintage releases, these wines are ripe, yet have a slightly more gentle structure than the more muscular 2017 and 2018 vintage wines.
Here’s a snapshot of both wines, the tasting notes delivered by my partner Kim Bickley, who during her career as a sommelier has certainly developed a nice way with words….
Planted in 1968, the Herlestone vineyard was the core source of some of the best Rothbury Estate Shiraz releases during the late 70’s early 80’s under the tenure of the late great Len Evans. Planted on red basalt soil, this block is situated adjacent to Mount Pleasant’s Rosehill vineyard on the eastern side of Wine Country Drive in Pokolbin with a sharp south east facing aspect, essentially protecting the vines from the harsh afternoon sun.
Hand-picked on 13th February 2019, the wine was destemmed but not crushed in an attempt to liberate the bright red fruit characters during fermentation, without too much tannin extraction. Maturation in third and fourth use French oak hogsheads has paid respect to the fruit. 275 dozen bottled
“Bright medium ruby colour, expressive nose of black and blue fruits, exotic spices, espresso, hazelnut and hints of tea-smoke. The palate is classically medium bodied and flavoursome with a seductively silky with fine grain tannin structure around a core of fresh blueberries, red plum and mulberry fruit. There’s flavours of Christmas spices, gingerbread, mocha and fresh black pepper. This is a youthful and vibrant wine with intensity of flavour and harmonious structure, it is long and layered and will continue to develop complexities for years to come.”
Originally planted by Joe Lesnik on his Black Creek property, the Wills Hill vineyard is situated opposite the intersection of Wine Country Drive and Broke Road, in Pokolbin. This gently sloping block sits on red basalt soil, yet naturally yields a relatively small crop contributing to its internal concentration and structural complexity.
Machine harvested during the cool night hours of 14th February, this wine was handled a little more aggressively than the Herlestone Shiraz during fermentation, revealing a slightly deeper core of fruit weight and tannins. Some newer French oak maturation resulted in three hogsheads finding their way into our 2019 Elenay Shiraz barrel select blend. 295 dozen bottled
“Bright medium ruby colour and an intricate nose filled with hints of black fruits, exotic spices and deluxe oak. There’s an elaborate palate of juicy blackberry, dark plum and black cherry fruit alongside hints of liquorice, fresh coffee, black pepper and cinnamon. The wine is fleshy and silky with a fine-grained tannin structure, and excellent length of palate. Delicious to drink now but will cellar beautifully.”
These two 2019 Individual Vineyard Shiraz will be available via our website and Cellar Door from Saturday 14 May, 2022.
It may seem like a distant memory now, but Hunter winemakers all too well remember the challenges we were presented with over the 2020 vintage.
2020 was shaping up to be the Hunter Valley’s fourth outstanding warm and dry vintage in a row. In a heartbreaking turn of events, the season was unfortunately compromised by the smoke that blew into our region during the Black Summer bushfires. The huge Gospers Mountain mega-fire to our south-west slowly crept towards our region and got as close as the fringes of Broke-Fordwich sub-region. Fortunately no vineyards in the Hunter were directly impacted by fire.
This 2020 Shiraz vintage report is designed to present the facts (and dispel some myths) regarding the impact of smoke taint on grapes and wines, and if you keep reading to the end you will ultimately find some surprisingly good news….
So, what is smoke taint…??
In the event of a bushfire within or in close proximity to a wine region, the grapes that are exposed to the smoke can absorb some of the volatile compounds that exist in that smoke, such as Guaiacol, Cresol and Syringol to name but a few.
The resultant wines can display ‘ashy’ aromas and flavours, coupled with an unusual ‘metallic’ like edge to the tannin structure. Highly impacted grapes will result in wines that can be quite unpleasant and simply taste like a dirty ashtray.
The level/concentration of smoke taint in grapes and wine is determined by a whole range of factors including the intensity and ‘freshness’ of the smoke, the grape variety, the stage of ripeness during exposure, harvesting method and winemaking process etc
In terms of variety, red wines are more susceptible to smoke taint as the majority of the smoke compounds tend to be absorbed into the skin of the grape, rather than deep into the flesh inside. Reds are obviously fermented and in contact with the skins for colour and tannin extraction, whereas our Semillons are generally whole bunch pressed prior to fermenting the juice without the skins. Many of you will have already tasted/drunk our 2020 Braemore and Synergy Semillons, and will agree these wines were basically scott free of any smoke taint.
Like most of my colleagues in the Hunter, I did an enormous amount of work in an attempt to understand how the various vineyards that we source from were going to be impacted by smoke taint. This included taking pre-harvest samples of grapes to conduct micro fermentation trials for sensory analysis as well as sending grape samples to the Australian Wine Research Institute to conduct smoke taint panel assay analysis. This is cutting edge technology at work…
The results of all this work gave us a good understanding of which vineyards were going to be a complete write off, and others that looked relatively promising with little or negligible impact from the smoke.
It certainly became clear that the smoke that drifted into the Hunter Valley was most intense in the Broke-Fordwich sub-region, which makes good sense as these vineyards were closest to the fires. In Pokolbin, the vineyards that lie in close proximity to the Brokenback range were the most highly impacted, and those vineyards further away from the range were impacted to a much lesser extent.
The smoke panel analyses we received back from the AWRI were particularly useful in determining the risk associated with potential smoke taint, particularly when combined with the perceived aromatic results of our pre-harvest micro ferments.
In all wine grapes, there is a background level of the volatile smoke compounds (the ones you can smell and taste) and bound glycoside compounds (you can’t taste these, but they may revert to volatiles at a later stage of maturation) even from vineyards that have had zero exposure to smoke. These compounds are always naturally floating around in the atmosphere, albeit at negligible/miniscule levels.
Let me try to give all of this some context. The actual numbers presented below will not necessarily be meaningful to you, but the relativity is interesting. We focused on the AWRI analysis of the bound glycoside levels as these are by far in the highest concentration
The sum of all the ‘background’ bound glycoside compounds in Shiraz is approximately 40 micrograms per litre, and this is (of course) way below any taste or sensory threshold.
The smoke taint panel results from all the Shiraz vineyards that we tested ranged between 48 (Sweetwater) and 280 (Cote D’or). Clearly, the proximity of these vineyards to the Brokenback Range is reflected in these results. I know of some other vineyards around Pokolbin that were testing above the 350+ mark and even heard of one result out at Broke at 1500, which is clearly off the charts.
Based on my micro-ferment sensory trials, I decided my cut off was going to be around 100, and this unfortunately put the knife through a few Shiraz vineyards like Cote D’or, Dam Block and Trevena (DJV) to name just a few. Of course, neither did we produce an OC or Fordwich Hill Semillon in 2020
The end result was that our 2020 Shiraz production was down by 60%, but the reduced crop we did harvest looked very good indeed…..
So I hear you say what Shiraz did we end up picking…..?
Well, Sweetwater and Ridgeview (Belford) both had relatively low/negligible levels of smoke and were an absolute no brainer. We’ve bottled an awesome single vineyard Sweetwater Shiraz, and the Ridgeview contributed an excellent component of our Two of a Kind Shiraz blend.
The 1969 old vines block on Pokolbin Estate (that would normally go to Kiss Shiraz) was testing at slightly higher levels (up around 100), but the fruit just looked way too good to leave on the vine. It definitely was not a vintage to bottle a single vineyard Kiss Shiraz so this parcel found its way into both our Synergy Shiraz and Two of a Kind Shiraz blends. Seriously high quality fruit in our ‘entry level’ wines, and serious value to be had here….
We also picked the Motel Block Shiraz, and this parcel also went to our 2020 Synergy Shiraz.
So that’s it. We’d normally bottle around nine different Shiraz labels each vintage, but in this season we were really only able to bottle three wines.
Stylistically, these three 2020 vintage Shiraz are definitely in the fuller end of the medium bodied spectrum, which reflects another warm and dry vintage. They are all quite ripe and display bright primary red and blue fruit, and for those of you that know our wines, they are similar in weight to the 2018 vintage.
A smaller production this year (only 370 dozen bottled), focusing on the very best barrels to create this single vineyard wine. It is true to form with those distinctive floral notes adding vibrancy to the red and blue fruited frame. The palate is bright and juicy, with some well-judged (and sexy) premium French oak maturation contributing to a palate that sits squarely in the fuller end of the medium bodied Hunter Valley Shiraz spectrum.
Possibly the best 2020 Shiraz produced in the entire Hunter Valley. You be the judge….
A blend of Shiraz from the Pokolbin Estate (Kiss), Sweetwater and Motel Block vineyards, (in that order). An incredibly concentrated, yet inherently approachable medium bodied Hunter Valley Shiraz. Typically blue fruited with some lifted spicy notes and a supple tannin structure that screams out for a second glass. This wine delivers outstanding quality for the price and will provide excellent current drinking or mid-term cellaring.
Could this be the best vintage of Synergy we’ve produced so far….?
A blend of Hunter Valley (52%) and McLaren Vale (48%) Shiraz. The Hunter component is sourced from the Ridgeview and Pokolbin Estate (Kiss) vineyards, the McLaren Vale (as always) from Barry Clarke’s vineyard in the Blewett Springs sub-region. The Hunter fruit dominates the nose with bright blue fruit and spice, with the McLaren Vale asserting its darker fruit, fleshy texture and deliciously chewy tannin structure on the palate. Another compelling wine that over delivers on quality for the price. Seriously smashable….
In summary, yes of course I’m disappointed that we have a very limited offering from this vintage. However, to one degree or another we need to deal with what mother-nature has in mind for us every vintage and this is really no different. Those of you that know me well will understand that I pride myself on quality and integrity, and (hopefully) this report also demonstrates my commitment to always tell it how it is.
At the end of the day I stand 100% behind the quality of these three wines, and on tasting I am sure you will agree we have done quite an exceptional job in a very challenging season
Betting on Braemore - Toni Paterson, Gourmet Traveller Wine
Becoming the custodian of the sacred Braemore Vineyard brings responsibility and the need to nurture this valuable resource for long-term viability. Toni Paterson MW, takes a deep dive into the Braemore Vineyard, it's history and Thommo's recent activity in the vineyard. Toni also reviews several vintages of Thomas Wines Braemore Semillon. You'll find the full story in the current issue of Gourmet Traveller Wine Magazine or via this link.
2020 Like a Version Braemore Semillon - The Real Review
For those that haven't tried Georgie Jacob's version of Braemore Semillon, The Real Review has ranked it #9/26 2020 Semillon from Australia, with 91/100 rating. Click here for the review.
A rare opportunity in Cellar Door with a stellar line up of Braemore Semillon available to taste.
Freshly crushed Braemore Semillon juice, Braemore Semillon 2022 in the throes of fermentation, the very last of the 2021 Braemore Semillon, a look at the incredible transformation Semillon goes through obver time with a 2015 Cellar Reserve Braemore and our new kid on the block "Like a Version" 2020 Braemore Semillon made by Georgie Jacobs.
*Ferments & juices on offer may change dependant on availability.
Original backing Soundtrack by the local Cicadas.
It's often hard to decide where to start when planning a visit to Wine Country, there's so many places to see, wines to sip, restaurants to dine in and gorgeous scenery to absorb.
So how do you make the most of your visit in our new world?
Whilst restaurants and Cellar Doors are now back to full capacity, Christmas is a busy time in the Valley. Most Cellar Doors have new offerings and experiences, and bookings are the best way to tick off the bucket list.
So what's the best approach?
Our local wine and tourism association website www.winecountry.com.au is a great place to start. It lists many of the businesses with their contact details and a includes a list of who is open/closed across this busy time.
Create a list of must-do's; include a few staples and add a few places that you haven't been before.
Think logistically, it can be quite a distance between venues, so allow travel time. A great approach is to carve the Valley up and target one "sub-region" or area per day. You might target the Lovedale area on day one, Around Hermitage on day two and Central Pokolbin on day three.
If you're looking to avoid the crowds, head to the roads less travelled, think Broke Fordwich, Mount View, Around Hermitage or Wollombi.
There's some great wine experiences on offer; cheese and wine pairing; vineyard walks, behind the scenes tours, picnic tastings or a deep dive into specific varietals. And then there's breweries, distilleries, local produce.....
Allow time to relax and enjoy yourselves, after all you're on holidays. So many people try to fit too much in, resulting in frustrations; missing out on their final booking (due delays along the way) and the ability to stop and take in a special view, or time to spot a kangaroo.
Restaurants - defintely book your restaurants. It's heart breaking seeing visitors in Cellar Door frustrated and hungry because they didn't book ahead. Restaurants, whether they have formal or casual offerings, are at a premium.Make sure you plan and book for all your meals.
What about the kids? Book some time at the Hunter Valley Zoo, Hunter Valley Gardens, Aqua Golf and to run and explore.
And your furry friends? Many of our Cellar Doors welcome your pets, you'll find pet friendly accomodation and lists on the wine country website.
If you love the Hunter Valley's signature varieties, or would like to learn more about them, add Thomas Wines to the list.
Thomas Wines offers 3 tasting experiences each focusing on the Hunter Valley's signature varieties of Semillon and Shiraz. Our tastings will leave you with an understanding of how Andrew Thomas can offer diversity within these two varieties.
THE DISCOVERY – discover the stylistic diversity within Semillon and Shiraz. Over 30-45 minutes, our team will take you on a discovery showcasing 4 Semillon and 4 Shiraz to include our everyday, seriously smashable wines, with a few premium single vineyard wines to finish.
THE EXPLORER - the new kid in our tasting line up. This tasting goes straight to the top shelf. You'll taste our 4 single vineyard Semillon looking at vineyard variation, and including our highly awarded 2015 Cellar Reserve Braemore Semillon. Then follow through with an exploration of 4 premium single vineyard Shiraz to include the iconic Kiss Shiraz.
THE JOURNEY - this is for those that really love, or want to take a deep dive into Hunter Valley Semillon and Shiraz. Our full list is at your disposal. Ask our team to tailor the tasting specifically to your needs or taste our full range. Take a Journey through our single vineyard wines with soil samples & maps to help you better understand the diversity the Hunter Valley offers.
Our seated tastings include tasting notes and a selection of riedel wine glassware. We take your tasting seriously, but promise it will be fun and relaxed.
To help us really spoil you, please book your tasting in advance; the team hate it when they have to turn people away when fully booked. We can't wait to show you why we think Hunter Valley Semillon and Shiraz are so special.
So what are you waiting for? Do all the hard (but fun) work now. Plan and book your visit before your holiday, then all you have to do when you get here is relax and enjoy.