2020 Riesling

Vintage: 2020
Variety: Riesling 100%
Region: Lenswood, Adelaide Hills

The year of the fire.  On the 20th December, our vineyard was surrounded by fire and our sheds and equipment lost. Mercifully the vineyard, although subjected to massive ember fallout did not burn as the inter-row grass cover was cut down and under the vines was clear. Smoke was around but thankfully not for too long and as the vines had just finished flowering there was no smoke taint issue for us.

Flowering on the 21st November was close to our average flowering date of 25th November. There is an overall trend to earlier flowering signalling an earlier ripening date. Flowering dates in the decade of 2011 to 2020 is on average 9 days earlier than the 24 years previous to this reflecting our warming climate.

Harvest of our tiny (0.8kg/vine) crop was on the 23rd of March. The ripening period was beautifully mild. Heat degree days for the year were 1235, just below our long term average of 1270 and very similar to 2019 which was an excellent year for us. Bottled on November 20th 2020.

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Assessment:
Tightly structured, yet aromatically lifted wine with a supple mid-palate and a fine, crisp finish. Delicate, understated and long flavour.
Aroma:
Aroma of citrus and lime. Fresh and lively.
Colour:
Pale straw with a light green tinge.
Palate:
Full of flavour with a crisp acid edge to the palate and a fine mineral finish.
Oak maturation:
Fermented in old barriques.
pH:
3.08
TA (g/L):
8.5 g/l as tartaric
Closure:
Screw cap
Serving suggestion:
Cool to cold. Best between 5 and 10°C. Ideal with subtly flavoured seafood but can be enjoyed with a wide range of foods or on its own.
Food suggestion:
Seafoods with delicate flavours.
Cellaring:
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 positive flavour evolution through aging.
Winemaking:
Crushed, de-stemmed, gently airbag pressed. Rack partly cloudy juice to old barrels to ferment. Barrels chilled to stop ferment at 5g/l sugar. We have made this wine in a new way (for us) using old barrels and 7 months on yeast lees. My thinking is that our fruit with is naturally high acid levels can benefit from the balancing effect of the extended yeast lees contact plus the small amount of sugar.
Vintage:
0.8kg/vine,. 2.25 tonnes/ha, 14hl/ha. 1235 Heat Degree Days.
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