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 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.
Tightly structured yet aromatically lifted wine but with a supple mid -palate and a fine, crisp finish. Delicate, understated and long flavour.
AromaLifted aroma of citrus and 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
Oak MaturationFermented in old barriques
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.
Will slowly develop the honey character of classically aged Riesling with time.
Seafoods with delicate flavours.
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.