Vineyard: Based in White Hutt, northern Clare Valley. White Hutt is its own valley. The vineyard is situated between undulating hills, creating its own micro climate. Often a windy valley, which is an advantage, especially when trying to manage disease. 20-30yo vines, Yield: 40 hl/ha
Soil Type: The soli is shale grey soil over limestone, with good drainage. Harvest Notes: Harvested early in the season to ensure higher natural acidity is achieved to balance out the sweetness.
Vinification: Grapes are crushed, placed in a press, where we use a crush and drain method, ensuring the grapes are treated in a gentle manner. Only the free run juice is used, which in 2017 was 505 ltr/tonne. The juice is then settled, racked and involuted using cultured yeast. The wine is fermented at approx 1 baume per day. The wine is then stabilised and filtered, being bottled within 4 months of harvest. Maturation: Being a fresh style of Riesling, the wine is released to market after a month in bottle, normally in June of the year of vintage. Oak influence: Nil. Months in bottle: 36 -/- 5 days earlier harvest than no3 Tight, mineral, lean, lower rubber notes than expected, citrus peel, fresh herb, rather green for now Palate with evident rs but well in balance with the acidity, fresh, citrus, lime, nice texture, med body, med to high acidity, some green bitter notes in the middle, showing nerve and vivacity despite the rs, med finish
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Very high acid. Not very off-dry, but has just a touch of sweetness. A little watery right now? Likely to benefit from more age to concentrate the flavors.
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Australia Wine Center very quick impressions (Adelaide): An off dry version, but the lack of harmony and integration is similar to the #2. The sweetness comes across as somewhat artificial--and does not play nice with the fruit. Lacks concentration. Meh.
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6/30/2023 - kostaslonis Likes this wine:
10th MW Symposium, Wiesbaden - Day 2: Alcohol 10.0%, semi-dry, 14.9 g/l residual sugar, 7.6 g/l acidity, 2.8 pH
Vineyard: Based in White Hutt, northern Clare Valley. White Hutt is its own valley. The vineyard is situated between undulating hills, creating its own micro climate. Often a windy valley, which is an advantage, especially when trying to manage disease. 20-30yo vines, Yield: 40 hl/ha
Soil Type: The soli is shale grey soil over limestone, with good drainage.
Harvest Notes: Harvested early in the season to ensure higher natural acidity is achieved to balance out the sweetness.
Vinification: Grapes are crushed, placed in a press, where we use a crush and drain method, ensuring the grapes are treated in a gentle manner. Only the free run juice is used, which in 2017 was 505 ltr/tonne. The juice is then settled, racked and involuted using cultured yeast. The wine is fermented at approx 1 baume per day. The wine is then stabilised and filtered, being bottled within 4 months of harvest.
Maturation: Being a fresh style of Riesling, the wine is released to market after a month in bottle, normally in June of the year of vintage.
Oak influence: Nil.
Months in bottle: 36
-/-
5 days earlier harvest than no3
Tight, mineral, lean, lower rubber notes than expected, citrus peel, fresh herb, rather green for now
Palate with evident rs but well in balance with the acidity, fresh, citrus, lime, nice texture, med body, med to high acidity, some green bitter notes in the middle, showing nerve and vivacity despite the rs, med finish
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1/13/2020 - Sijan Likes this wine:
Very high acid. Not very off-dry, but has just a touch of sweetness. A little watery right now? Likely to benefit from more age to concentrate the flavors.
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2/6/2018 - indiscriminate palate wrote:
Australia Wine Center very quick impressions (Adelaide): An off dry version, but the lack of harmony and integration is similar to the #2. The sweetness comes across as somewhat artificial--and does not play nice with the fruit. Lacks concentration. Meh.
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