Lindeman's
White Burgundy Bin 5670 Hunter River Sémillon
Hunter Valley, New South Wales, Australia
Compared to the other bottle tasted 4 months ago it's less influenced by the oak, you feel it but it only enriches the wine flavour, it adds on layers of complexity.
How funny two bottles could be so different
It was still enjoyable without being over the top
Good example of a style that luckily has gone back to no oak.
Compared to the other bottle tasted 4 months ago it's less influenced by the oak, you feel it but it only enriches the wine flavour, it adds on layers of complexity.
How funny two bottles could be so different
It was still enjoyable without being over the top
Good example of a style that luckily has gone back to no oak.
One more bottle auctioned from the James Halliday's collection.
This is the first vintage that Stockhausen used a "little" oak(i have no idea how much what oak to be honest)
They had also started to source the grapes from several vineyards in the region rather than, how they used to in the 60s, from the Bea Ean and Sunshine sites
The wine is so influenced by the the wood that is impossible to feel any sign of on old semillon
No honey, no lanolin,no limey sort of fruit or evolution of such
Unfortunately (IMO) the market was already driven by taste of vanilla and generally saying strong focused buttery wines made with Chardonnay. It might have been a new thing i reckon and being so was attractive and the semillon was too fresh young and not soft whatsoever.
Nonetheless the wine was long, but just a bit too one-dimensional.
It did explain the opinions of James Halliday regarding this wine at the time.
Still grateful I had it
One more bottle auctioned from the James Halliday's collection.
This is the first vintage that Stockhausen used a "little" oak(i have no idea how much what oak to be honest)
They had also started to source the grapes from several vineyards in the region rather than, how they used to in the 60s, from the Bea Ean and Sunshine sites
The wine is so influenced by the the wood that is impossible to feel any sign of on old semillon
No honey, no lanolin,no limey sort of fruit or evolution of such
Unfortunately (IMO) the market was already driven by taste of vanilla and generally saying strong focused buttery wines made with Chardonnay. It might have been a new thing i reckon and being so was attractive and the semillon was too fresh young and not soft whatsoever.
Nonetheless the wine was long, but just a bit too one-dimensional.
It did explain the opinions of James Halliday regarding this wine at the time.
Still grateful I had it