The 2018 growing season started off well following above average winter rainfall, but it was dry and warm after that. Owing to later veraison in the Eden Valley as opposed to the Barossa floor, the hot spell in January and February did not cause any concern to the Avon Brae vineyard and the vines took it all comfortably in their stride.
Thankfully, Mother Nature did not dish out any adverse events this year and harvest started in March with the whites, and finished on 19 April with the last of the Cabernet blocks. Yields were above average across the board, but quality was good, with Riesling a standout as usual.
2018 Eden Hall Opulence Riesling tasting
This is our first foray into making a sweet Riesling. A parcel of fruit from Block 10 was made separately and the fermentation was stopped by super chilling, retaining some residual sugar and natural acidity, resulting in a wine of low alcohol (7.1%) and 61g/L sugar.
It is pale straw in colour with a highly perfumed nose. The first sip takes you by surprise with full-on fruit sweetness, but the second reveals a balanced, generous palate dominated by Pink Lady apples and cinnamon.
An opulent wine with a lingering finish like a good apple cider, but without the bubbles! Best drunk chilled as an aperitif, or with spicy Asian foods, or at the end with desserts and cheeses – a wine for all occasions! An open bottle kept chilled can be enjoyed over a week or two without deteriorating. Ready to drink now, but will cellar well.
Clear, pale lemon.
Refreshing green apple, mint and pineapple.
Driven by lemon and passionfruit, the acid is clean and gentle, balanced by a slightly grapefruit sweetness at the end of the palate.
Lenswood, Adelaide Hills, South Australia
100% Single Vineyard Sauvignon Blanc
Best enjoyed upon release. Food Pairing Suggestion：Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.
Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled on 2nd July 2019. Alcohol 12.5%.
Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.