Made in the classic style and capable of long term bottle development. Grown on 3 acres of 25-year-old “Busby Clone” vines, planted in sandy loam soils. Clonal selection from Braemore, Stevens and Howard vineyards. All the labour is done by hand – hand training, hand picking and hand pruning with yields around 2.5 tonnes per acre. The juice is cold settled then fermented in stainless steel and left on lees for 4 months before bottling. Classic lemon and lime tang balanced by natural acidity. This is a classic Hunter Valley Semillon, drinking fresh while young but will reward with careful cellaring.