Sabi Wabi Sugi Semillon

The wine presents aromas of white flowers and lemon myrtle, leading to a palate that is aromatic and textural.

Location: Hunter Valley, New South Wales, Australia
Winemaking / Farming Techniques: Crafted by winemaker Peta Kotz, this Semillon was fermented on skins for two weeks and aged on lees for six months. The wine is unfined and unfiltered, with minimal sulphur additions.
Style/Body: Light-bodied with a delicate and aromatic profile.
Notes: The wine presents aromas of white flowers and lemon myrtle, leading to a palate that is aromatic and textural.
Descriptors: White flowers, lemon myrtle, aromatic, textural.
Pairing Suggestions: Pairs well with delicate dishes such as seafood, goat's milk cheese, and light poultry preparations.