 Typical harvest figures for Hunter Valley Semillon are between 6.8–7.4 g/l acidity and 2.8-3 pH while in Bordeaux the grape is usually harvested at around 4.8–5.5 g/l and 3.1–3.3 pH.It is the unique climate that shapes the Hunter Valley's distinctive Semillon.While the textbook profile of Semillon is that of a thin skin, neutral grape that is prone to low acids and fatness in the Hunter it matures over decades into a honeyed wine with toasty biscuit notes and a mineral backbone.