A minimalist approach to Riesling is the key to allowing the vineyard to express itself through the high quality of the fruit. The grapes are harvested between 11.5 and 12.0 Baume and 9-10g/L of acid. Hand harvesting is carried out in the early hours of the morning to keep the fruit cool and maintain quality and pristine fruit characters. Only free run juice and light pressings are used. The juice is kept cold and allowed to settle naturally - there is no filtration. The juice is racked off solids once it is bright and clear, allowed to warm to ambient temperature and then inoculated with a selected yeast strain. Most of the ferment is maintained at 13 – 15 C over three weeks. This allows for maximum fruit character to be retained. The wine was barrel fermented in old French Oak and left on lees for two months.
Picked by hand 11-12th March, 2021
Very Pale lemon, watery colour.
Aromas of fresh lemon with mandarin peel are evident and backed by spice and hints of bath salt notes.
Barrel fermentation provides a rich and flavoursome front palate with good texture. The wine is balanced by a tight linear acid structure providing plenty of length. Lees contact post fermentation creates a savoury and more-ish finish, preserved by prominent citrus flavours.
Drink now or cellar for up to 15 years.
Not shown to date.
“Another distinctive and compelling Riesling from this wonderful small producer. The nose is a mix of spiciness and lemon zest with a squeeze of lime. Then there is a fine, aged minerality and crisp acidity that focuses the finish. Lip-smacking juicy character on the palate.”
"No mistaking the distinctive and powerfully invasive aroma of Riesling from the first sniff. Lime and lemon blossom notes are just as engaging. The glorious palate delivers such precise and intense citrus and spicy minerality. It’s a compelling combination with a friendly, delicate acid that sustains a very long finish. Outstanding wine.”
— Ray Jordan
“The fruit here has that intense muscularity that riesling from the region can have; it speaks of lychee, red apple, sea salt, nutmeg, citrus pith and white nectarine, all backed by fine, chalky phenolics. A lot going on, good length of flavour and a satisfying eucalypt spritz through the finish, making it savoury as well as concentrated. Brilliant.”
— James Halliday
“Made by local star winemaker Rob Diletti, this wine has a typically pale colour showcasing its youthful vitality and is packed full of personality with exotic guava, circus, spice and musky fruits. It is then dry, textural and acid driven – citrus flavours are lifted by stony complexity with layer after layer of fruit complexity. It is powerful, long and well balanced suggesting good ageing potential although is already delicious to match up with salt and pepper calamari hot off the barbecue.”
— Angus Hughson