2025 Fordwich Hill Semillon
2025 Fordwich Hill Semillon
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The red volcanic soils of the Broke Fordwich region provide a riper, more generous style of Hunter Semillon. Stone fruit, melon and tropical fruit aromatics with a gentle line of acidity. This is a great current drinking single vineyard Semillon.
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Winemaking Overview
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In the Vineyard
Situated on the western fringe of the lower Hunter Valley, the slightly lower annual rainfall and red volcanic soils of the Broke Fordwich subregion combine to produce relatively early ripening Semillon with distinctive tropical and stone fruit aromatics.
This vineyard is allowed to ripen more than our classically styled Semillons resulting in a more generous, contemporary expression of Hunter Semillon. -
In the Winery
The 2025 vintage will go down as a great year for Semillon in the Hunter, and the perfect growing conditions have certainly contributed to the essence of this unique style of Hunter Semillon.
The riper fruit characters of this wine provide a style that is definitely approachable and drinking well in its youth. This is very much a food-friendly style of Semillon.12.3% ABV
Tasting Notes
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Appearance & Aroma
A vivid pale lemon colour draws you in to a slightly riper yet varietal nose, which offers hints of juicy ripe citrus, granny smith apple and white peach.
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Palate & Finish
It’s a generous Semillon with a silky soft yet fresh acidity and a delightful crisp texture enveloping a core of kiwi, yellow dragon and nashi pear fruit. Hints of pear skin, musk and glaze ginger adding an extra layer. There’s a great length and delicious vibrancy.. A long and lingering wine with a more gentle acid frame and excellent varietal character.
WHEN TO DRINK
This more generous style of Hunter Semillon is designed to be enjoyed during the freshness and vibrancy of its youth

The Vineyards
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard. The key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle - Andrew Thomas