WTN: In Praise of Hunter Valley Semillon

M

MLipton

Mark Lipton
With pan-roasted Patagonian Toothfish, I opened a bottle of 2005 McWilliams Mt. Pleasant Semillon Elizabeth that we hand-carried back from Oz 3 1/2 years ago. A whack of sulfur in the nose was the only off-putting element to this otherwise lovely bottle of wine. Zippy acidity, lime, stones and a hard to describe herbal quality make this this a clear "none of the above" and a fine fit for the fish (alliteration FTW). Jean detects oxidation but I find this a classic glou glou experience.

Mark Lipton
 
originally posted by MarkS:
Toothfish to you, but Chilean seabass to the rest of us.
Has this become more sustainable now?
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It depends on fishery and operation. The ones we get are from a certified sustainable source that fishes off the South Georgia Islands, apropos to this thread.

Mark Lipton
 
originally posted by Jeff Grossman:
Nice! With exposure to air, the typos correct themselves.
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Yeah, posting on an iPhone after most of a bottle of wine has been known to be less than 100% foolproof.

Mark Lipton
 
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