Aromatically lifted floral notes of Jasmine flower are followed by fresh lime and lemon blossom intensity. On the palate the citrus characters of lemon and lime create a core of intense flavour supported by an enduring mineral line. Further notes of freshly cut green apple indicate a pure expression of Riesling, and one that showcases the flavours typical to Eden Valley.
Hand harvested, chilled to 6oC and whole bunch pressed. It was our intention to craft the finest example of an Eden Valley Riesling. The emphasis was on retaining only the purest free-run juice and fermenting it cool to savour the delicate aromas. The ferment was taken to dryness after which the wine was gently fined, filtered and bottled.
A near perfect ripening season punctuated with weeks of warm dry days and typically cold nights lead to slow but steady favour development and perfect levels of natural acidity at harvest.
Vineyard | Region
Eden Valley – Flaxman Valley sub-region, 25 year old vines Eden Valley – Craneford sub-region, 41 year-old vines Eden Valley – High Eden sub region, 17 year old vines
28th February 2018 2rd March 2019
4th March 2019
1.75 t/acre 1.5 t/acre 2.1 t/acre
Total Acidity: 6.9 g/L
Enjoy now until 2035
Residual Sugar: 2.38g/L Production: 830 doz
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.
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.
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.