From The Producer

This wine is produced from the grapes of 2 vineyard plantings of younger Riesling now. Most of the fruit from the vineyard planted in 2000 and the remainder from 20 rows we planted in 2010.

This is the first time these young vines from 2014 have fruited anything and we are excited to have very decent volumes for the 2018 vintage. We still see a stylistic difference between the juice of the original blocks of fruit we planted in 1975.

We will continue to make the ‘young vines riesling’, now identifiable to so many of our clients.

Blossom and citrus notes abound in this wine, both on the nose and the palate. These elements, coupled with stone-like, mineral overtones and grapefruit pith makes for a delicious, complex mouthful. The time on lees helps create a textural palate and lively acidity aids length and balance." - Belinda Thomson, winemaker

Vintage
From the winemaker …”After 12 years of making this wine, we continue to see a structural and textural difference between our older vines and the younger block and so we continue to make the ‘young vines riesling’, now identifiable to so many of our clients.”

From the winery about this vintage: “Good winter rainfall and a wet Spring meant kick off to the 2017/18 season was a little slow. It also meant that access to certain parts of the vineyard was impossible until they dried out. November was magnificently warm, and the growth raced ahead. Flowering was warm and very still which lead to a magnificent fruit set across varieties.
Vintage was early, in spite of our highest yields in a decade. We had warm, dry conditions throughout, which made for extremely easy (and generally fast) picking. Both Cabernet and Cabernet Franc were picked earlier than much of the Riesling and had an average Beaume of about 13.5!!! Acids were generally high and of course, given the early season, had a good whack of Malic in the earlier picks. We had a very decent amount of rain shortly after finishing in the 3rd week of April. A combination of crushed and whole bunch fruit was used for the press stage of this wine, as was a combination of inoculated and natural fermentation. Roughly 3 months on gross lees was seen across all ferments prior to racking and sulphur addition.
Blossom and citrus notes abound in this wine, both on the nose and the palate. These elements, coupled with stone-like, mineral overtones and grapefruit pith makes for a delicious, complex mouthful. The time on lees helps create a textural palate and lively acidity aids length and balance. “

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