We take a minimalist approach for the Riesling where quality grapes let the wine make itself. The wine is all about fruit and vineyard expression.
Grapes are harvested between 11.5 and 12 0Be and 9-10g/L of acid. Harvesting is done at night to keep the fruit cold and maintain quality and fruit characters. Only free-run juice and light pressings are used. Juice is kept cold and allowed to settle naturally, there is no filtration of the juice. The juice is racked off solids once it is bright and clear, allowed to warm to ambient temperature then inoculated with a selected yeast strain. Ferment is maintained at 13-15 0C and completes slowly over three weeks. This allows for maximum fruit character to be retained. After ferment the wine is stabilized and minimal fining is used, (isinglass) filtration is also kept to a minimum and bottling carried out as soon as possible.
Straw coloured. Showing some nice bottle age toasty characters, but is still super fresh on the palate, and looks complete and has great drive on the palate.
Lemon and lime citrus flavours dominate the nose. There are some lifted floral notes and orange blossom characters adding appeal.
The front palate has a succulent juiciness thanks to the rich lime juice fruits. The fine delicate structure is held together by the wonderful natural acidity which gives the grapefruit pith finish and fantastic length.
94Pts — Ray Jordan, 2011 The West Australian.
91Pts — James Halliday, 2013 Australian Wine companion.
4 stars — Winestate Magazine 'Best of the West' 2012 Tasting