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.
The 2012 growing season was excellent. Budburst late September, a short warm flowering mid November and harvest on the 14th of March. The harvest was almost a full month ahead of our average harvest date of 9th April. There are two major reasons for the early harvest; low crop level (just 0.9kg/vine) and excellent ripening conditions.
There is another reason I believe. The crop in 2011 which was ruined by rain was reasonably large and the vine does respond in the following year. This so-called biennial bearing can be an issue and is generally allowed for in pruning by leaving more or less buds. We have always had conservative bud numbers at pruning. Our average is 30 buds per vine (83,100/ha) which does mean some very low crops such as in 2012.
Temperatures early in the growing season were close to average but we had a cooler than normal end to summer. Heat degree days for the season were 1191 which is below our average of 1266. Cool temperatures post veraison favour high retained acid levels which, combined with fully ripe fruit gives a fresh acid edge to the palate.
Tightly structured yet aromaticlly lifted wine but with a supple mid -palate and a fine, crisp finish.
AromaLifted aroma of lime blossom. Fresh and lively.
ColourPale straw with a light green tinge.
PalateFruity with a juicy zest on the palate and a fine mineral edge.
RegionLenswood, Adelaide Hills
Crush, destem, gently air bag press. Clear settle juice and cold ferment with cultured yeast to dryness. Our approach is to protect the juice and wine from oxygen to help retain the fresh aromatics of the fruit. We handle gently and exclude pressings juice to avoid harsh extractive flavours which produce coarsness on the palate.
Will slowly develop the honey character of classically aged Riesling with time. but will not become heavy or “kerosene” like. Protected by screw cap I have complete confidence in postive flavour evolution through ageing.
Seafoods with delicate flavours.
Cool to cold. Best between 5 and 100C. Ideal with subtly flavoured seafood but can be enjoyed with a wide range of foods or on its own.