The classic Hunter Semillon winemaking style is to harvest early, ferment dry and bottle early, without any any exposure to oak. The wines are very low in alcoholic strength and early harvesting preserves the natural acidity. Precision, clarity with long term ability to age are the focus. Silkman Semillon shows this through an early February harvest, using neutral yeast ensuring a quick start to ferment. The wine is then fermented in stainless steel and sits on gross lees with stirring for about 2 months.