HALLIDAY: How would you describe Hunter Valley semillon?
ANDREW: Semillon from the Hunter Valley, made in its purest traditional form, is a wine based around ripe citrus flavours, and a length of palate created by natural acidity and a relatively lower alcohol. The balance and texture of the wine creates a unique white style that builds and complexes beautifully with age. I love its texture and mouthfeel. The variety combines an incredible line and length and lighter-body with a lingering mouthfeel that makes light foods sing like no other white wine.
HALLIDAY: What is unique about the Margan style?
ANDREW: The ancient volcanic soil of the Fordwich Sill provides all of our wines with a distinctive difference. An extra level of ripeness results in an extra amount of mouthfeel through fruit richness, while still maintaining an acid backbone. I have been making Hunter Valley semillon for over 40 years now and over that time my techniques have evolved – however, the most important thing about the variety and style comes from where it is grown. My techniques have been fine-tuned to ensure the wine represents our unique terroir.