I have been making Riesling from Clare for a while now and I wanted to make an Adelaide Hills version. Sourced from the Smeaton vineyard, it was picked on 4th of March and crushed into an egg with full skin contact. It was left to naturally ferment in the egg for 2 months before being pressed off and left on lees for as further 5 months. The result is a wine with fruit power and great line and drive. Fresh limes with a beautiful finish that opens up and leaves you wanting more. The perfect wine with food or to have on its own.
Technical Details
Vintage: 2024
Grape varieties: 100% Riesling
Region: Adelaide Hills, Forreston, Australia
Winemaker: Darryl Catlin
Closure: Stelvin
Alcohol (ABV): 10.5%
Acidity: 8.0 g/l
Residual Sugar: 3.57 g/l
Wine pH: 2.96
This concrete egg is a 700 litre fermentation vessel. It helps the fermentation process and temperature control.
Additional information
| Weight | 0.7 kg |
|---|---|
| Dimensions | 1 × 1 × 1 cm |
