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    • Clare Valley Riesling 2018

    Clare Valley Riesling 2018

    $22.00

    The wine is fresh and crisp but has a moreish appeal on the finish, which keeps you going back to the glass!

    - +

    Winemakers Notes

    • Tasting Notes
      Palate: This palate is purity and intensity, with many textured complexity with ripe citrus flavours and finished with broad balanced acidity.
      Aroma: Strong aromas of citrus fruits, Lemon, Lime, Mandarin peel with secondary mineral characteristics of red iron rich slate.
    • Winemakers Notes
      After traveling and making Riesling in the Mosel region of Germany and the Finger lakes region of New York I decided to make a style of Riesling similar to these. Both Regions rely heavily on a higher rate of skin contact or cold soak/ maceration. Leaving the freshly picked grapes on skins for up to 10 hours before pressing very gently for up to 3 hours per press cycle. These practices of oxidative winemaking prior to fermentation gave the wines a higher amount of aromatics and palate weight. After fermentation the wine is left on its yeast lees for up to 9 months boosting the palate weigh

      The grapes found in both of these regions however have thinner grape skins hence why traditionally dry Clare Valley Rieslings don’t adopt any skin contact prior to fermentation. Due to the harshness of the sun in Australia the grape skins are thicker so it is very easy for wines to become too phenolic when exposed to any cold soaking or extended skin contact.

      For our wine we had it picked early in the morning and shipped to the Adelaide Hills for processing. We pressed the grapes very slowly up to 1.8 bar over a period of two and a half hours in order to steer clear of hard pressings and over phenolic juice.

      The ferment was then carried out at very cold temperatures using the Austrian derived yeast R-HST. The cooler ferment temperature was done to accentuate varietal character in both aromatics and on the palate. The wine is dry but due to the skin contact and the cooler ferment the wine gives the illusion of sweetness. This Riesling has strong aromas of citrus fruits, Lemon, Lime, Mandarin peel with secondary mineral characteristics of red iron rich slate. This is matched on the palate but due to the slight skin contact the wine has a slightly higher viscosity placing it on the heavier side of ‘light bodied’.

      The wine is fresh and crisp but has a moreish appeal on the finish, which keeps you going back to the glass! The wine is best experienced chilled to retain its crispness and citrus freshness.

      Alister McMichael

    Share
    • Clare Valley Riesling 2018

    Clare Valley Riesling 2018

    $22.00

    The wine is fresh and crisp but has a moreish appeal on the finish, which keeps you going back to the glass!

    - +

    Winemakers Notes

    • Tasting Notes
      Palate: This palate is purity and intensity, with many textured complexity with ripe citrus flavours and finished with broad balanced acidity.
      Aroma: Strong aromas of citrus fruits, Lemon, Lime, Mandarin peel with secondary mineral characteristics of red iron rich slate.
    • Winemakers Notes
      After traveling and making Riesling in the Mosel region of Germany and the Finger lakes region of New York I decided to make a style of Riesling similar to these. Both Regions rely heavily on a higher rate of skin contact or cold soak/ maceration. Leaving the freshly picked grapes on skins for up to 10 hours before pressing very gently for up to 3 hours per press cycle. These practices of oxidative winemaking prior to fermentation gave the wines a higher amount of aromatics and palate weight. After fermentation the wine is left on its yeast lees for up to 9 months boosting the palate weigh

      The grapes found in both of these regions however have thinner grape skins hence why traditionally dry Clare Valley Rieslings don’t adopt any skin contact prior to fermentation. Due to the harshness of the sun in Australia the grape skins are thicker so it is very easy for wines to become too phenolic when exposed to any cold soaking or extended skin contact.

      For our wine we had it picked early in the morning and shipped to the Adelaide Hills for processing. We pressed the grapes very slowly up to 1.8 bar over a period of two and a half hours in order to steer clear of hard pressings and over phenolic juice.

      The ferment was then carried out at very cold temperatures using the Austrian derived yeast R-HST. The cooler ferment temperature was done to accentuate varietal character in both aromatics and on the palate. The wine is dry but due to the skin contact and the cooler ferment the wine gives the illusion of sweetness. This Riesling has strong aromas of citrus fruits, Lemon, Lime, Mandarin peel with secondary mineral characteristics of red iron rich slate. This is matched on the palate but due to the slight skin contact the wine has a slightly higher viscosity placing it on the heavier side of ‘light bodied’.

      The wine is fresh and crisp but has a moreish appeal on the finish, which keeps you going back to the glass! The wine is best experienced chilled to retain its crispness and citrus freshness.

      Alister McMichael

    Share