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Sunday 3 August 2014

Oakvale Abington Vineyard Semillon 2014

Some interesting inputs here: fermented in a mix of stainless steel (40%), concrete eggs (40%) and old french oak (20%). Wild yeast fermented, obviously aiming for a less-is-more approach, but I don't think it necessarily carries for what I seek in a Hunter Semillon in its primacy of youth.

Opens with a light spritz, a little distracting initially, although it dissipates with time. Aromatically its all about lemon grass, citrus, nigh fruit salad-esque - without being blousy and overblown.

The spritz provides some life to the palate, there's zest, but the driving core of acid I would seek in a youthful Semillon is not there. I actually found it improved with a little time, more lemon and lime brulee character pulling through. Interesting, even if I remain entirely unconvinced. 89

Tasted on: Saturday 2nd August, a Root day
Source: Sample
Price: $30
Alcohol: 10.5%
Closure: Screwcap

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  1. Me too. Struggled with this only a few days ago. Looked off-kilter

    1. Be interested to see how you cover it AG. TBH I wrote it off initially, but popped it back in the fridge and actually preferred it once the spritz had gone. Brought more fruit out. But still unconvinced.