Tyrrell's 'HDV Vineyard' Semillon, Hunter Valley, New South Wales, Australia 2018

From one of the Hunter Valley’s most historic sites, the HVD Vineyard (planted in 1908), Tyrrell’s ‘HVD’ Semillon is a landmark example of Australian terroir bottled with clarity. First produced in 1983 as the winery’s inaugural single-vineyard release, this cuvée represents decades of site-specific study and a commitment to the region’s most age-worthy white grape.

• WINEMAKER: Andrew Spinaze and Chris Tyrrell

• FARMING: Sustainable

• VARIETY: 100% Semillon

• TERROIR: Sourced from the 1908-planted HVD Vineyard, situated on sandy loam soils over a creek flat at 81 meters elevation. The 2018 vintage was warm and dry, leading to low yields and exceptional flavor concentration.

• VINIFICATION: Grapes were hand-harvested in late January and gently pressed, then cold-fermented in stainless steel using cultured yeast. The wine spent a short time on gross lees before being racked and held in tank for five months, with bottling on June 29, 2018. It was then bottle-aged for 5–6 years prior to release.

• AGING: Aged in bottle after stainless steel maturation; no oak contact

• TASTING NOTES: Pale green-gold in the glass, this wine layers lemon pith, lanolin, and savory herbal notes on the nose. The palate is supple and expansive, showing ripe citrus, fine acidity, and a textured, chalky finish—a signature of the HVD site.

• FOOD PAIRINGS: Try with freshly shucked oysters, fish and chips, or tempura vegetables.

• SCORES: 93 – Wine Advocate

Patrick Sullivan Chardonnay, South East Australia, Australia 2023

Winemaker: Stuart and Andrew Watson
Farming: Organic Practicing
Variety: 100% Chardonnay
Terroir: A selection of vineyards in Henty (VIC) and the Limestone Coast (SA). The vineyards are located on Australia’s unique limestone coast, straddling the border of Victoria and South Australia. All vineyards share a common shallow volcanic top layer with complimenting subsoils of limestone and basalt. This part of Australia is the third largest volcanic plain on earth, still harboring some 400 dormant volcanos. All vineyards are farmed responsibly, in line with Patrick’s estate vineyards, whose practices are guided by organic and biodynamic principles.
Vinification: Hand-picked and native-yeast fermented. The fruit is whole cluster crushed, pressed, then drained off into tank for settling. Primary fermentation takes place in barrique and tank with approximately 15% new oak used.
Aging: 10 months in 50% French barrique (30% new) and 50% stainless-steel
Tasting Note: A nuanced and subtle chardonnay that presents place more than any particular winemaking slant. The nose is an understated mix of toasted wattleseed, white peach, finger lime, and lemon aspen (a spongey and floral native citrus). Delicate and intricately-knit palate, persistent and balanced acid, with pleasantly plump fruit weight. Long lines and a hint of smoky oak.