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Eden Valley Riesling

Eden Valley Riesling

2022 Riesling

A pristine, lower-alcohol (12%), earlier-picked Eden Valley Riesling, of delicacy and quietly haunting nuance. Pale straw with green hue, this pup displays classic regional talc, lemon-grass and green apple, together with zesty, fresh acidity. A year or so in bottle will add flesh to the bones, although it is delicious now as an aperitif, and would be a great match with a Vietnamese prawn salad or a plate of freshly shucked Sydney Rock Oysters 90+/100 Peter Nixon, The Wine Libertine

$24.00
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Description

Following the hailstorms of late 2021, the prospects of actually producing an Eden Valley Riesling were slim. Adding to this was the change in availability of the previous vintages’ fruit. With these changes, Winemaker Dan managed to source a supply of Riesling grapes from a vineyard he has made wine from on and off for many years. Prepared for bottling with a minimum of sulphur this riesling, with its extremely low pH and low alcohol, provides a refreshing and crisp wine perfect to match with lighter seafood dishes.

Awards

Peter Nixon - The Wine Libertine
90+
A pristine, lower-alcohol (12%), earlier-picked Eden Valley Riesling, of delicacy and quietly haunting nuance. Pale straw with green hue, this pup displays classic regional talc, lemon-grass and green apple, together with zesty, fresh acidity. A year or so in bottle will add flesh to the bones, although it is delicious now as an aperitif, and would be a great match with a Vietnamese prawn salad or a plate of freshly shucked Sydney Rock Oysters.”
Sam Kim - Wine Orbit
94
“Charming and elegantly poised, the wine shows lemon peel, crunchy apple, nectarine and jasmine aromas on the nose, followed by a beautifully refined palate offering excellent fruit purity and persistency. The wine flows finely to a lengthy structured finish.”

Details

  • Vintage2022
  • TypeWhite Wine
  • VarietyRiesling
  • Volume750ml
  • Alcohol Volume12%
  • Winemaking

    Whole berry is pressed in the pneumatic press, with the juice then treated gently with antioxidant coverage of dry ice (CO2) and chilled immediately to well below zero. Held in this manner for nearly two weeks to fully settle the juice, the solids were racked away to leave a bright fresh juice. This was then allowed to slowly warm and naturally ferment in conjunction with the addition of bentonite clay to aid stabilisation and assist in aromatic protection. Following a 20-day cool ferment, the wine was again chilled and separated from the solids. An addition of Cream of Tartar works to pull proteins and unstable elements from the wine, leaving it bright & fresh and no signs of cloudiness from the natural wild ferment.