TASTING NOTES Citrus again, white peach, grapefruit with hints of anise spice and flowers, more generous than the last few years but still the thrilling acidity and green apple crunch.
FOOD At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.
CELLARING Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”
VARIETY Riesling 100%
VINEYARD Long Rail gully, Barton Estate and estate in Murrumbateman.
SOIL Varied but mostly the regional duplex, decomposed granite, red loamy clay
VINTAGE NOTES Pretty hot year all round. Luckily we had some great rain in January that really helped the vines deal with the over 40C heat we experienced. Despite this the wines show lovely delicate charatcers.
WINE MAKING NOTES Sourced from three vineyards in the Murrumbateman. All batches were whole-bunch pressed and fermented at a pretty low temperature to preserve the delicate fruit. Some solidsy ferments to at texture and deeper impression of flavour.
ANALYSIS pH3, TA 7.6g/l, RS 3g/l, FSO2 20ppm.
BOTTLED June 2019
PRODUCTION 800 dozen