Out of Stock

Vintage
2019
pH
2.87
Alcohol
11.5
TA
7.5

Other Vintages:

Overview

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 Description

The early harvests continues.  Bud burst occurred on 6th October near our average bud burst date of 3rd of October. A dry, mild flowering period in late November and harvest on the 12th of March. Harvest was almost a full month ahead of our average Riesling picking date of 9th April. Early harvest are the new normal for us with harvest of Riesling in the first 2 weeks of March 6 times in the last 12 years. Prior to 2007 we had never harvested before the 29th of March. Crop level was about average at 2.4 kg/vine. Heat degree days for the season were 1240 which is a little cooler than our average of 1270. We were blessed with a mild, dry and sunny February leading up to harvest.


Assessment

Tightly structured  yet aromatically lifted wine but with a supple mid -palate and a fine, crisp finish. Delicate, understated and long flavour.


Aroma

Lifted aroma of citrus and lime blossom. Fresh and lively.

Colour

Pale straw with a light green tinge.

Palate

Fruity with a juicy zest on the palate and a fine mineral edge.

Region

Lenswood, Adelaide Hills

Variety

Riesling 100%

Oak Maturation

Fermented in old barriques

Winemaking

Crush, de-stem, gently air bag press. Rack partly cloudy juice to old barrels to ferment. Barrels chilled to stop ferment at 7g/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.


Cellaring

Will slowly develop the  honey character of classically aged Riesling with time.


Food Suggestion

Seafoods with delicate flavours.


Serving Suggestion

Cool to cold. Best between 5 and 10 deg C. Ideal with subtly flavoured seafood but can be enjoyed with a wide range of  foods or on its own.


Closure

Screw cap