The Riesling story is about a couple of mates, one a grower and one a winemaker. In mid-February 2014, the first bunches were handpicked by a group of mates. Being dry grown, the stressed vines were disregarded and what remained was pristine Clare Riesling ripe for the making. It was whole bunch pressed and fermented for 4 weeks. It was left on its yeast lees for 6 months to develop texture and depth. It is about a wine to drink now or much later –a wine that will not last long if family and friends have anything to do with it.
The dry grown grapes where hand picked and whole bunched pressed with no additions and free run juice was taken (no pressings used) and no sulphur was added at any stage during this whole process. This would allow the grapes to drop any phenolic flavours. The juice was then let to naturally ferment with no yeast being added over a 60 day period at around 14 degrees. It fermented to dryness over this period and no malolactic fermentation took place. Minimal sulphur was added and the wine was then left to sit on its yeast lees to develop mid palate weight for 4 months. This developed complexity and weight.
After this period, the wine was filtered to the bottling line.
Hand-picked (by friends), whole bunch-pressed and wild-fermented. The palate is strongly textured, the chalky flavours sitting alongside apple and lime, the finish firm and dry. Cellaring for 10+ years should define its ultimate scope for improvement.