Riesling fruit is very fragile and its potential to extract phenolics makes it a challenge to handle. A key aim of the winemaking process is to preserve the very delicate flavours and aromas of this variety. The fruit was handpicked to avoid maceration (phenolics) and whole bunch pressed for the same reason. The juice was then cold settled, racked and left to ferment with a neutral yeast strain at a temperature of 15°C. Once fermentation was complete the wine is fined and bottled.
Will be complimented by dishes that have a fleshy texture and low acidity with simple clean flavours. Oysters or mussels are a great pairing.
2016 was a mild summer after a hot spring allowing early budburst and then veraison for all varieties. Rain in January slowed everything down and the cold nights gave good flavour intensity. Riesling and Chardonnay were the stand out varietals with great length of flavour.
Pinot Noir struggled with the cool rain events and ripening flavour development. Shiraz from the warmer Frankland region are showing promising character development.