- Riesling grapes were picked and sorted by hand. Several picks ensure optimal ripeness across Block 2. The grapes are then mostly whole bunch pressed although a small parcel is destemmed & crushed before pressing. The juice chilled and cold settled. Each parcel kept separate and fermented at cool temperatures between 12 and 15 degrees to retain as much vitality as possible. Once alcoholic fermentation was completed, each parcel is racked off yeast lees, with a small component left on lees for a short period post ferment. Blended, filtered and bottled in July.
The 2018 growing season in Mount Barker began a little early and with strong vigor spurred on by very good soil moisture from winter rains. The last major rain event was in September with 137mm falling setting up our dry grown vineyards for the season. Summer was dry although with moderate day time temperatures and very few days exceeding 30°C. There was very little disease pressure and cool night time temperatures helped maintain natural acidity. Harvest dates were generally early across most varieties although more pronounced in the reds.
Region: Mount Barker, WA
95 Points - James Halliday
Hand-picked with multiple passes, largely whole-bunch pressed, a small part crushed and pressed, the juice cold-settled and cool-fermented, bottled as soon as possible. For riesling nerds, the titratable acidity is a towering 9g/l, residual sugar 2.2g/l. Rain fell through the growing season exactly when it was needed, the season basically dry. The Meyer lemon, lime and apple zest provide all the fruit background expected.