This Heirloom Vineyards Riesling was made from our best Eden Valley Vineyard whose manicured old vines embody the very best in cutting edge, but old school viticulture and winemaking. Hand tended vines, sorted bunch by bunch, naturally fermented free run juice, with ambient vineyard and winery yeasts, gently tank pressed and stored on yeast lees for 9 months before bottling.
The̴ colour is bright with beautiful onomatopoeic like green straw tinges at the edges of the glass. Bright and crystal clear with little development. Let it catch the light and marvel at the sparkle.
The aroma is a fragrant and floral beauty. Hyper-intense Eden Valley Riesling smells. This Heirloom Riesling is like smelling spring in Eden Valley, flowers blossoming, especially jasmine and textbook limes and lemon rind but also with hints of gingerbread and lime cordial. Some delicious hints of classic fresh custard and toast characters seem to be emerging in the background.
This palate has that extra dimension, no just fresh and fruity but a marvellously mouth filling juicy palate; a touch of creamy mouth-feel a wonderful part of the landscape. All balanced sweet and zingy citrus but overall a pristine, elegant pure Eden Valley Riesling with flavours that fulfils and refresh. Taught acidity with washed river stone-like minerality which delves into green apples. The definition of Riesling flavour is long, ample and fine. A tight old vine expression of Eden Valley Riesling that has all the hallmarks for a long term cellar life.
An extraordinary Riesling from the Eden Valley that will cellar extraordinarily well but is so deliciously delicious now. Argument for delayed gratification is almost academic.
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.