The 2017 season can be considered as close to perfect as you can get for winemaking in Tasmania. Moderate crops, even ripening, great natural acidity with a long ‘Indian Summer’ to finish the season perfectly. The 2017 Riesling is a blend made from two mature vineyards in the Coal River Valley (67%) and the Huon Valley
(33%) harvested at the beginning and end of April respectively. The hand-picked fruit was lightly crushed before gentle pressing to tank, with pressings included for structure and flavour. After racking off juice solids the blend components were initially ‘fermented’
briefly with a ‘non-conventional’ Metschnikowia pulcherimma strain before fermenting with a our own blend of strains to complete fermentation. Once complete a period of maturation on the yeast lees allowed the wines to further develop texture. The blending together the powerful Coal River Valley fruit with the finesse and delicacy of the Huon Valley has created a wine with intensity and finesse.
95 Points Halliday Wine Companion 2020 (James Halliday)
“Every component is so precisely balanced you have to stand back and let the wine work its magic, caressing the mouth with tendrils of ripe lemon, grapefruit and passionfruit that reach their peak at the lingering aftertaste.’
94 Points The WineFront (Campbell Mattinson)
“This is a wine that puts the word ‘lilt’ onto centre stage. It’s dry but it feels off-dry; it’s the weight of fruit. It’s about as beguiling as a young white wine can be. Bit of a wow moment.”