Riesling was the first variety we planted at Lenswood in 1982 with the first small crop in 1985. Our Riesling is on the austere end of the range of Riesling styles made in Australia and as such is the logical extension of the fine, subtle long lasting wines from Eden Valley which have such an established place among the great wines of this variety.
To me the essence of our Riesling is gentle, fine floral aromatics with the palate showing great finesse and delicacy. There is a mineral element about these wines and a wonderful capacity to fill out and grow in complexity with age, free from the heavy, overt, toasty aged characters that dominate many aged Australian Rieslings.
Vintage 2005 was excellent with a mild summer followed by a warm and dry autumn. Grape flavours were intense. Crop level was a little above average (3.5 kg per vine) . Our Riesling was picked on the 6th of April.The grapes were naturally high in acid and no acid was added. It is many years since we have needed to add acid to balance the flavours and reflects the maturity of the vineyard and the quality of our site.
AromaFragrant orange blossom fruit.
ColourStraw with a light green tinge.
PalateFresh lime flavours with a flinty, mineral finish.Delicate and lingering.
RegionLenswood, Adelaide Hills
Crush, destem, gently air bag press. Clear settle juice and cold ferment to dryness. Free run juice only.
Excellent ageing prospects. Will grow in complexity and flavour for many years protected from the negative effects of air by the Stelvin screw seal.
Cool. Best between 5 and 100C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own. Best with subtly flavoured rather than heavy or assertively spicy foods.
- Ralph Kyte-Powell, The Age, Tues 7th March 06
Geoff Weaver is one of the best winemakers in the Adelaide Hills. He shows mastery of many varieties and Riesling is a high point.
The 2005 wine has a nose of juicy brown pear, lime, light bakery spices and mineral undertones. The palate is supple and mouth-filling with excellent acidity and a dry, muscular backbone.
Should be a classic with time.
Ageing: one to eight years; Food Ideas: Thai ginger chicken