Setting aside a small parcel of handpicked grüner veltliner, this first experimental batch involved allowing the juice to ferment naturally on skins, before being pressed to barrel to mature for 6 months. The result is a delicately funky wine with a perfumed nose, deeper colour, and more texture on the palate.
Gruner Veltliner is a widely planted variety in Austria and is well suited to the Adelaide hills climate. I wanted to make a Gruner that shows what the Adelaide Hills can do for the Style. This is sourced from the Longview vineyard and was hand picked in early February and wild fermented in French Oak Barrels. The low crop ensured the fruit was at optimum ripeness when picked. The wine spent the next 6 months on lees in barrel before being bottled. It is a classic example that exhibits great minerality, length and spice. It is a wine that is made to drink now and is a balanced drink that will suit the Australian climate.
Grape varieties: 100 % Gruner
Region: Adelaide Hills, Macclesfield, Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12.8 %
Acidity: 6.09 g/l
Residual Sugar: 0.5 g/l
Wine pH: 3.06
Oak: Approx 10% new French Puncheon balance old FO.
This second experimental batch of handpicked Grüner Veltliner was partially fermented on skins, then pressed off over Gewürtztraminer to give more aromatic lift. A further 6 months in French oak barrels helped to intensify the flavours and develop palate texture.
2017 Vintage: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule also getting back to “normal” with Riesling coming off at the end of March and into April whilst the reds were picked in May. 2017 Eden Valley Riesling will be a stand-out and the reds aromatic and elegant as usual, but not as big.
2017 Grüner Veltliner tasting
Our third Grüner vintage from vines growing blissfully alongside their natural soulmate, Riesling (and showing some similar characters). Pale straw in colour with a savoury nose including cloves and white pepper. The palate is broad offering nectarine and white peach over citrus. A textural wine yet a pure, clean, mineral finish. Chill and drink now, but will also age gracefully
With the 2016 vintage, although the season was dry and warm, the night time temperatures were often low, which maintained freshness and acidity in many varieties, including Grüner. A much needed rain at the end of January freshened everything up and many varieties finished ripening well.
The 2016 GruVe has been made in a similar fashion to previous vintages, although unlike the 2015, it is dry. Whole bunch pressed, no acid addition, wild yeast fermentation and then 6 months on yeast lees. Bottled mid-October.