SEMILLON AND SAUVIGNON BLANC Australias unique climate and

SEMILLON AND SAUVIGNON BLANC

Australia’s unique climate and landscape have fostered a fiercely independent wine scene, home to a vibrant community of growers, winemakers, viticulturists, and vignerons. With more than 100 grape varieties grown across 65 distinct wine regions, we have the freedom to make exceptional wine, and to do it our own way. We’re not beholden by tradition, but continue to push the boundaries in the pursuit of the most diverse, thrilling wines in the world. That’s just our way.

Semillon and Sauvignon Blanc are two of Australia’s most prominent white grape varieties, coming together to create one of the country’s best-known blends. SEMILLON AND SAUVIGNON BLANC VERSATILE VARIETIES THAT SING TOGETHER

TODAY WE’LL COVER… - The history and evolution of Australian Semillon and Sauvignon Blanc - Hunter Valley Semillon - Adelaide Hills Sauvignon Blanc - Margaret River Semillon and Sauvignon Blanc blends - Riverina Botrytis Semillon - Semillon and Sauvignon Blanc by numbers

SEMILLON AND SAUVIGNON BLANC: HISTORY AND EVOLUTION

SEMILLON: AN AUSTRALIAN ICON ARRIVED IN AUSTRALIA in 1831 as part of James Busby’s collection FOUND A HOME IN THE HUNTER VALLEY, with vines dating back to early 1900 s KEY VARIETY in the success of the Hunter Valley COMPARATIVELY LOW PROFILE among consumers A NEW WAVE OF WINEMAKERS showing the potential of this exciting white variety

SAUVIGNON BLANC: A RAPID RISE ANCIENT GRAPE parent to Cabernet Sauvignon (together with genetic links to Savagnin and Chenin Blanc) FIRST PLANTED IN AUSTRALIA IN 1800 S; popularity exploded in late 1990 s/early 2000 s OVERTOOK CHARDONNAY as Australia’s highest-selling white wine WINE QUALITY IMPROVED as consumer expectations increased TODAY a growing number of experimental producers are creating more interesting, complex, textural wines

SEMILLON + SAUVIGNON BLANC = THE PERFECT PAIR MARGARET RIVER WINE REGION was established in the mid-1960 s TODAY it’s one of Margaret River’s signature styles THE BLEND WAS HUGELY SUCCESSFUL and helped put the wine region on the map Photo © Elements Margaret River WINEMAKERS SAW AN OPPORTUNITY to blend Semillon and Sauvignon Blanc

HUNTER VALLEY SEMILLON: AN AUSTRALIAN ORIGINAL - Benchmark style from the Hunter Valley - Transforms over time from a zesty, crisp youngster into aged wine of deep golden hue, with nutty, honey and straw characters - Retains distinctive stamp of primary fruit and acidity even after decades in the cellar HUNTER VALLEY

CRUSH SEMILLON =31 % OF ANNUAL CRUSH GRAPE TYPE GROWING 53 47 SEASON % WHITE RED % RAINFALL 500 MM/19 IN MEDIUM HUNTER VALLEY SNAPSHOT CLIMATE ALTITUDE MEDITERRANEAN MEAN JANUARY TEMPERATURE HEAT DEGREE DAYS HIGH VERY HIGH 22. 3°C/72. 1°F 2, 170 LOWALTITUDE 50– 220 M /165– 720 FT

SOIL Soils vary across the region from sandy alluvial flats to deep loam and friable red duplex soils. Semillon typically does best on sandy alluvial flats.

VITICULTURE - The Hunter Valley’s warm climate, humidity, heavy rains and storms present a challenge - Skilful growers have adapted and established the region as the top producer of quality Semillon - Harvest: January to mid-February; Semillon one of the first to be picked

WINE MAKING COLD FERMENTATION IN STAINLESS STEEL SOME BARREL FERMENTATION BARREL MATURATION MINIMALINTERVENTION APPROACH

HUNTER VALLEY SEMILLON CHARACTERISTICS YOUTHFUL, UNOAKED STYLE: TYPICAL FRUIT FLAVOURS CHARACTERISTICS FLAVOURS COLOUR Hunter Valley Semillon BODY SWEETNESS Light Dry Unoaked/Low Medium dry Medium Full Sweet - Lemon - Green apple - Quince - Herbs - Grassiness High OAK ACIDITY Low Medium 8% 10 -11. 5% ALCOHOL High 17% TYPICAL SECONDARY FLAVOURS

HUNTER VALLEY SEMILLON CHARACTERISTICS BOTTLE-AGED, UNOAKED STYLE: CHARACTERISTICS COLOUR Hunter Valley Semillon Light Medium Full FLAVOURS - Lemon Apple Quince Fig - Toast Straw Honeysuckle Vanilla TYPICAL FRUIT FLAVOURS BODY SWEETNESS Dry Unoaked/Low Medium dry Sweet Medium High OAK ACIDITY Low 8% 10 -11. 5% ALCOHOL 17% TYPICAL SECONDARY FLAVOURS

FOOD P A I R I N G S YOUNG SEMILLON: SHELLFISH CRUSTACEANS FISH BOTTLE-AGED SEMILLON: SMOKED FISH CHICKEN PORK SOFT CHEESE

ADELAIDE HILLS SAUVIGNON BLANC: THE FRUITY CROWD-PLEASER - Well suited to cool climate - Produces vibrant, aromatic wines bursting with natural acidity - Benchmark style from Adelaide Hills ADELAIDE HILLS

ALTITUDE CRUSH G R A P E TYPE 60 40 33% % WHITE % SAUVIGNON BLANC OF ANNUAL CRUSH RED LOW – MEDIUM ALTITUDE 400– 550 M 1, 312 -1, 804 FT ADELAIDE HILLS SNAPSHOT CLIMATE MARITIME LOW GROWING SEASON RAINFALL 280 -320 MM /11 -12. 5 IN HEAT DEGREE DAYS LOW 1, 270 MEAN JANUARY TEMPERATURE 19. 1°C 66°F MODERATE

SOIL Soils vary with a mixture of grey-brown or brown loamy sands, and patches of sandy soils over clay subsoils. Low-lying areas with heavy soils provide potential for greater vigour, while higher, well-drained stony soils allow vigour control.

VITICULTURE: - Relatively early-ripening variety - Canopy management is vital - Integrated management regimes to reduce chemical use - Hand-pruning and harvesting - Harvest: early February to March

WINE MAKING COLD FERMENTATION IN STAINLESS STEEL NEW AND EXPERIMENTAL TECHNIQUES: BARREL FERMENTATION EXTENDED SKIN CONTACT BARREL MATURATION

ADELAIDE HILLS SAUVIGNON BLANC CHARACTERISTICS COLOUR FLAVOURS Sauvignon Blanc Light Medium Full Dry Medium dry Unoaked/Low Medium High BODY Sweet SWEETNESS OAK ACIDITY Low 8% ALCOHOL 12 -13. 5% 17% - Kiwifruit Pineapple Gooseberry Passionfruit Herbs TYPICAL FRUIT FLAVOURS

FOOD P A I R I N G S GOAT’S CHEESE GREEN VEGETABLES SHELLFISH OYSTERS CHICKEN

MARGARET RIVER SEMILLON SAUVIGNON BLANC BLENDS: MORE THAN THE SUM OF ITS PARTS - Two varieties that are inherently complementary - Benchmark style from Margaret River - Crisp, elegant and fruit-driven MARGARET RIVER

CRUSH GRAPE TYPE 15 21 % SEMILLON % SAUVIGNON BLANC ATITUDE 50 50 % WHITE RED % LOW ALTITUDE 40– 90 M /131– 295 FT MARGARET RIVER SNAPSHOT CLIMATE MEDITERRANEAN MEAN JANUARY TEMPERATURE HEAT DEGREE DAYS MODERATE HIGH 20. 4°C/68. 7°F 1, 690 GROWING SEASON RAINFALL 275 MM / 10. 8 IN LOW-MEDIUM

SOIL Predominantly gravelly or gritty sandy loams on granite and gneiss, with low overall water-holding capacity.

VITICULTURE: - Region ideally suited to grape growing - Semillon and Sauvignon Blanc top two planted varieties - Minimal-intervention, organic and biodynamic practices

WINE MAKING VARIETIES CAN BE BLENDED IN DIFFERENT PROPORTIONS BLENDED SOON AFTER FERMENTATION OR JUST BEFORE BOTTLING OAKED OR UNOAKED

MARGARET RIVER SEMILLON SAUVIGNON BLANC CHARACTERISTICS COLOUR FLAVOURS Semillon Sauvignon Blanc Light Medium Dry Medium dry Full BODY SWEETNESS Unoaked/Low Sweet Medium High - Gooseberry Passionfruit Lime Lemon curd Grapefruit OAK Low ACIDITY 8% ALCOHOL 12 -13. 5% 17% TYPICAL FLAVOURS

FOOD P A I R I N G S SEAFOOD CHICKEN MILD CURRIES CITRUSY SAUCES

RIVERINA BOTRYTIS SEMILLON: WORLD-CLASS DESSERT WINE - Rich, honeyed dessert wine - Product of the fungus Botrytis or ‘noble rot’ - One of Australia’s most celebrated sweet wine styles - Benchmark style from the Riverina RIVERI NA

VITICULTURE: - Riverina’s humid mornings and warm, sunny afternoons are ideal for Botrytis - Grapes are left on the vine two months after maturity for Botrytis to develop - Hand-picked around May

WINE MAKING FERMENTED IN OAK AND/ OR STAINLESS STEEL MATURED IN OAK FOR UP TO 12 MONTHS MAY BE BLENDED WITH SOME UNOAKED WINE TO ADD FRESHNESS

RIVERINA BOTRYTIS SEMILLON CHARACTERISTICS COLOUR FLAVOURS Botrytis Semillon Light Medium Full Dry Medium dry Sweet Low Medium High BODY SWEETNESS OAK ACIDITY 8% ALCOHOL 9. 5 -11% 17% - Dried apricot Apricot nectar Peach Citrus Marmalade Mango

FOOD PAIRINGS FRUIT-BASED DESSERTS CRÈME BRÛLÉE BLUE CHEESE AGED CHEDDAR

EXPORT DESTINATIONS EXPORTS UNITED KINGDOM 19% CHINA 11% Approx. 9. 4 % =1. 2 MILLION LITRES JAPAN 6% CANADA 15% THAILAND 6% OF AUSTRALIAN WINE EXPORTS SEMILLON BY NUMBERS PLANTINGS CRUSH Approx. 70, 432 =8% TONNES OF AUSTRALIAN WHITE WINE CRUSH 31 % OF HUNTER VALLEY CRUSH 4, 569 =3% HECTARES AUSTRALIAN TOTAL 9% OF WHITE VARIETIES

TOP 5 EXPORT DESTINATIONS EXPORTS Approx. 26. 8 =3. 3% MILLION LITRES UNITED KINGDOM 42% CANADA 4% NEW ZEALAND 9% UNITED STATES 17% OF AUSTRALIAN WINE EXPORTS NETHERLANDS 7% SAUVIGNON BLANC BY NUMBERS CRUSH PLANTINGS Approx. 107, 400 =12% TONNES OF AUSTRALIAN WHITE WINE CRUSH 33 % OF ADELAIDE HILLS CRUSH 6, 097 =5% HECTARES AUSTRALIAN TOTAL 13% OF WHITE VARIETIES

POTENTIAL AND POSSIBILITY The future of these versatile varieties is bright, with great potential and new possibilities ahead.

THANK YOU

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Tyrrell's Winemaker's Selection Vat 8 Hunter Shiraz Cabernet 2014 Hunter Valley, New South Wales 95+ Points - Gary Walsh, Wine Front 95 Points - www. jamessuckling. com 4. 5 stars out of 5 - Winewise 91 Points - Huon Hooke, The Real Review 91 Points - National Liquor News 1 Gold, 9 Bronze Medals TASTING