Hunter Valley
One of Australia's oldest wine regions — and home of a unique Sémillon.
The Hunter Valley, north of Sydney, has made wine since the 1820s, one of the earliest regions in Australia. It is hot and humid, and summer rain often falls right at harvest — conditions that ought to work against quality. Growers adapted by picking Sémillon early, at low sugar, making a light, unoaked wine, often under 11.5% alcohol, that tastes of lemon and grass when young. After a decade in bottle it transforms, without any oak, into something honeyed and toasty. Hunter Shiraz is medium-bodied and earthy, much lighter than the Barossa's.
Grapes grown here 3
What the region makes
Light, low-alcohol and unoaked: lemon and grass young, toast and honey with age.
Medium-bodied, earthy and savoury.
Ripe and generous.
Worth knowing
Aged Hunter Sémillon develops toasty, honeyed flavours that suggest oak — yet it has usually never seen a barrel.
The Hunter's wine history reaches back to the 1820s, among the earliest in Australia.
Try this region if you like crisp, light whites that age into something remarkable.
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