No where to hide…
Of all the many grape varieties, Riesling is the most transparent expression of a vineyard site. We have long loved the more crystalline expressions of Clare Valley Riesling, which embrace the exquisite risk inherent in delicacy and fragility. Never a wine about winemaker ego, or manhandling in the winery, just purity…
Please handle gently.
Approximately 50% of the fruit for this wine comes from the hungry rocky soils shared by two high altitude vineyards in the rugged Hills of Penwortham and Sevenhill. The resulting bunches and berries are tiny, but intense. They ripen late in the season but throw a rapier lean acid line. To provide balance, the remaining 50% is sourced from a slightly more fertile northfacing patch in Watervale planted in the 1960’s on red loam over quartz providing more generosity, weight and flavour.
A deliberately delicate expression of Clare Valley Riesling, exhibiting lifted floral notes, kaffir lime, freshly squeezed lemon juice, grapefruit peel, bath salts, and underlying talc. Classic citrus notes are complimented by the mouth-watering chalky and mineral texture on the palate, finishing with a fine and taut acid line.
Ideal serving temperature is 10 °C, drink with pristine South Australian oysters - freshly shucked - served natural (or with a splash of rizza for flavour). Also suited to cellar for up to 10 years for a more complex and intriguing Riesling expression..
Bottled: June 2018
We control what we can, the rest is chance,
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.