Pale colour. Intense waxy, marzipan, lemon curd, camomile aromas and hints of oilskin. Generous and complex lemon curd, grapefruit flavours, attractive waxy, sourdough notes, fine lacy textures and integrated fresh acidity. Flows well across the palate with lovely bitter-sweetness and mineral freshness at the finish. A perfect balance between primary fruit and bottle-age development. Based on vineyards going back to the 1930s and 1940s. 11.1% alc Drink now-2032
Hand-picked fruit from Light Pass vineyards. I first tasted this vintage shortly after fermentation and such is its stamina that its youthful verve is upheld with astonishing clarity six years later! An impossibly pale straw-green. Shot with cut grass, fresh lemon, Granny Smith apple skin. Building preserved lemon, buttered toast and subtle nutmeg. Crystalline acidity electrifies an exceedingly long finish. The Hunter is king of dry semillon and Margaret is its only true rival.
96 points, Wine Companion (January 2021)
Floral, herbal aromas, a trace of snowpea, crisp, fresh and restrained. Young for its years. The palate is low in phenolics, springwater crisp and fresh, but it has some mid-palate richess and good length. A clean dry finish without austerity.
92 points, The Real Review (June 2021)
Barossa ValleyColonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.