2026 Fordwich Hill Semillon
2026 Fordwich Hill Semillon
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The atypical red volcanic soils of the Broke Fordwich region provide a riper, more generous expression of Hunter Valley Semillon.
Stone fruit, melon and tropical fruit aromatics with a gentle line of acidity.
This is a great current drinking, food friendly 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 2026 vintage will go down as another 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.12.8% ABV
Tasting Notes
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Appearance & Aroma
The Fordwich Hill greets with a bright lemon straw colour and a slightly riper nose, showing finger lime, canary melon and damson plum like fruit.
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Palate & Finish
The palate is always more generous from this vineyard, with a flamboyant core of white peach, granny smith apple and poached pear fruit. It’s generous and long with hints of sushi ginger and hibiscus tea on the exit. Fun and fresh, there’s great length and a delicious vibrancy..
A long and lingering wine with quite a gentle acidity.
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