2012 Riesling

2012 Riesling - Upper Goulburn2012 Riesling - Upper Goulburn

A textured and vibrant Upper Goulburn Valley Riesling with fruit weight and layers of complexity.

ANALYSIS

Alc - 12.8%
pH - 3.12
TA - 7.2 g/L
RS - 3 g/L

PACKAGING

750ml
12 bottles per case

TASTING NOTE

Our Riesling has been made in the classic French Alsace style – intense fruit, subtle phenolics balanced by good acidity that offers great complexity and an intense mouth-feel. Intense aromas of lime, lemon rind and blood orange introduce this wine. Flavours of white flowers and lemon pudding are highlighted with exotic spice.

FOOD MATCHES

Pistachio crusted sea scallops;
Vietnamese chicken salad;
Thai hot and sour soups

VINEYARD

Barwite Vineyard is located 10 km NE of Mansfield in the beautiful Upper Goulburn Valley, a terrain that ranges from snow capped Alps to sun baked fields. This climate creates the perfect environment for producing Riesling fruit, allowing the crafting of a unique wine. The vineyard was planted in 1998 and has a well drained North - Easterly aspect with red volcanic soils containing a high level of decaying basalt.

THE SEASON

The 2012 vintage growing season was excellent. Moderate conditions prevailed after average rain fall through winter and spring. Sufficient soil moisture resulted in good shoot growth at the beginning of the season – followed by above average, warm to hot days in December through February. Low night-time temperatures, ensured continued vine-balance and excellent berry development. Shoot and fruit thinning maintained vine balance and ensured optimal fruit quality.

WINEMAKING

The Riesling was handpicked at the end of March at 12.3° baumé. The fruit was crushed via a must chiller into a 3 tonne open fermenter. The must was then inoculated with a Geisenheim yeast strain and allowed to ferment slowly for 2 days. The fermenting juice was then pressed to stainless steel tanks and allowed to ferment to dryness at 16°C for a further 7 days, adding texture and aromatic complexity. The fermented wine was kept on lees for 2 months with fortnightly stirring to build further texture and protect the wine with minimal sulphur additions. The wine was racked, fined and bottled under screw cap in June 2012.