Sémillon has a very long history in Australia but is best known for its roots in the Hunter Valley, New South Wales. When dreaming up names for their skin fermented Séms, they (the winemakers) literally thought the wines were out of this world. This took Al and Sam to outer space for the names and fleet commanders Admiral Ackbar (Star Wars) and Admiral Adama (Battlestar Galactica) were the obvious choices.
The fruit was hand-picked in mid-April and destemmed but not crushed. Cold soaked for two days in stainless tanks and then left to warm. Fermentation kicked off almost immediately and after 2 weeks of gentle pumpovers and light hand plunging, fermentation was seeing the finish line. The grapes were pressed at 16 g/L RS and it finished its fermentation in stainless steel. After two rackings and a total of six months in tank, the wine is racked off the gross lees and bottled without fining or filtration and only a light dose of sulfur at bottling. This is metaphorically the gateway drug for those exploring skin-contact and raw wines, but still friendly enough for the weary. Aromas of fresh fennel fronds, lemon curd, passion fruit, green apple skin and a bit of a juniper quality emerge. The palate is juicy and warming with underlying cilantro flavors and apple pulp. There is a juiciness that must be tasted to be experienced and the finish is long and direct with just enough chalky tannin to give a gentle tug of the reins.