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.
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.
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.
100% estate grown Chardonnay from one of the highest and coolest vineyards in South Australia.
Barrel fermented in a mix of new and seasoned French oak using natural yeast and allowed to develop over 12 months prior to bottling
Apple blossom, yellow peach and gentle baking spices in a mouth filling yet gentle delivery on the palate.
Drinking wonderfully now, with strong ageing potential over the next 5-7 years.
A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.Nose
White peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.Mouth
Yellow peach and stone fruits are carried across the palate by a mouth-watering acid drive. A hint of lemon pith phenolics provides the wine with lovely texture.