 The character of the wine changes so much that it often even fools professional tasters of being an oak aged Chardonnay that has gone through malolactic fermentation, this despite the fact that it likely hasn't seen a touch of oak or lactic acid bacteria.In the Upper Hunter there has been some experimentation with oaked aged Semillon but remained more the exception rather than the norm.Described by Oz Clarke as one of the "wine world's enigmas", the grapes unique profile is attributed to the harsh climate and humidity of the Hunter which coax this low acid grape to higher acid levels than it achieves in the cooler climate of Bordeaux.