2011 Brokenwood Sémillon Hunter Valley New South Wales

SKU #1127591 90 points Stephen Tanzer's International Wine Cellar

 Pale straw. Honeysuckle, jasmine, fresh pear and honey on the fragrant nose, accented by a touch of chalk dust. Crisp and nervy on the palate, with vibrant lemon-lime and orange pith flavors enlivened by bitter herb notes. Youthfully tight on the finish, with features clean, brisk citrus tones and a late note of quinine.  (7/2012)

90 points Wine Spectator

 This bright, lively white brims with lime, green apple and floral flavors, finishing silky. Refreshing now, but give this time to flesh out. Drink now through 2025.  (6/2012)

Jancis Robinson

 Lime juice, very focused fruit on the palate. Bit of toastiness already, and a morsel of phenolic grip on the palate. Vigorous acid, medium bodied.  (11/2011)

Robert Parker's Wine Advocate

 Coming from a single vineyard of vines planted in 1982, the 2011 Semillon displays well-defined lemon zest and fresh pear aromas. Light-bodied with a good line of crisp acidity nicely off-set by just a touch of residual sugar (5 grams per liter), it has plenty of citrus and apple flavor in the mouth and a long, clean finish. Delicious now, it should cellar to 2017+.  (12/2011)

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Price: $17.99
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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.

New South Wales

Specific Appellation:

Hunter Valley

Alcohol Content (%): 11