“Drawing inspiration from Japanese philosophy of ‘wabi-sabi’ – to find beauty amongst imperfection – I strive to make wines that I hope are transportive and take you on a journey,” says Kotz. “With Hunter Valley semillon as the focus, I aim to express this variety in a new non-traditional light. I love natural/lo-fi wines, and being surrounded by tradition… did I mention I love semillon? I want to experiment with semillon and show it in a new light, along with other known Hunter varieties.”

That “non-traditional light” sees Kotz employ various techniques to step outside the regional norm. “Here in the Hunter, semillon is traditionally fermented in stainless steel and bottled early,” she says. “I want to make a more textural style of semillon, fermenting in ceramic and/or neutral oak, along with skin contact and carbonic techniques.”

She steadfastly says it will remain that way, with lo-fi winemaking as the lens, with no subtractions and no adds, bar occasional sulphur at closure. “Each vintage is different, making natural/lo-fi wines without additions or fining really puts the vintage conditions in the spotlight. I try to pick early to retain acidity and freshness and produce lighter wines and represent each season the best I can.”

And while Kotz is busily reimaging regional traditions, she wants to add new strings to her bow. “I want to keep doing what I am doing,” she says, “but I am excited by some of the alternate varieties being planted in the Hunter; there’s so much great stuff happening here. Semillon will always be my true love though!"