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2003 Brokenwood ILR Reserve Semillon
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2003 Brokenwood ILR Reserve Semillon Price: $44.99   $40.49 as part of mixed case

Region: Hunter Valley, South Australia
Reviews: 96 JH; 93 ST
About this Wine: On the bone dry palate, the citrus flavors meld with a zesty mineral edge, taking on a richness and depth that is unique to this region’s premier white varietal. Often confused as an oak character, the rich flavor is the result of aging.
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  • James Halliday
  • Stephen Tanzer
  • Winemaker's Notes
  • Technical Notes
James Halliday
"96 pts ... Still pale, but bright colour, with green tints; a wine of extreme finesse, magically combining freshness and delicacy with clear varietal expression ranging from nuances of honey and toast through to bright citrus, grass and mineral notes. Drink through 2023." --8/08
Stephen Tanzer
"93 pts ... Light yellow. Suave, discreetly perfumed aromas of spicy lemon, quince and shiso leaf. Clean and brisk, offering nervy citrus and underripe orchard fruit flavors, with good mineral lift and back-end cut. Give this very young some air, or, better still, at least six more years in the cellar. Very persistent and impressive. " --09/08
Winemaker's Notes
"The 2003 ILR Reserve Semillon is a pale green-yellow color. After five plus years of age, the wine is just starting to flaunt its traditional Hunter Valley Semillon toasty characters along with aromas of lime, fresh herbs, and vanilla. On the bone dry palate, the citrus flavors meld with a zesty mineral edge, taking on a richness and depth that is unique to this region’s premier white varietal. Often confused as an oak character, the rich flavor is the result of aging. This wine is drinking beautifully now and can be cellared further to develop its toasty characters. 11% alc."
Technical Notes
"As per the typical Hunter style, the Semillon fruit was picked at low baume with great fruit weight and flavor intensity, alongside brilliant and focused acidity. Fermentation was carried out in stainless steel tanks to preserve the pristine fruit characters and aromatics, lasting 3-4 weeks. The wine was then cold-settled, racked and filtered prior to bottling, without any influence from malolactic fermentation or oak."