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2016 Polish Hill River Riesling

Tasting Notes

VINTAGE

2016

REGION

Clare Valley

SUB REGION

Polish Hill River

GRAPE VARIETY

Riesling

STYLE

Dry (1g/L)

VINEYARD

Virtually next door to each other in the Polish Hill River, Martin & Joan Smith and Molloy's vineyards stand as excellent examples of what this sub-region of Clare can achieve. Recently the Doctors' Block, traditionally used for our Drs' Cut Reserve Riesling, has also received NASAA organic accreditation and has been incorporated into this release. Quality soils are the thumb print of all great wines and as the road leading to both vineyards is called Blue Cutting Rd, so too is the basis of these vineyards. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting at just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to ensure overall balance. Only 9 kilometres from Watervale, the Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later; this combined with the soil profile produces fruit with finesse and intensity. It is the slate of Polish Hill River, as opposed to the limestone of Watervale that gives rise to the point of difference between these styles. Despite growing these vines organically since their planting in the 1970’s, 2012 marked the first year of NASAA Organic Certification for these vineyards.

VINIFICATION

Fruit is harvested in the cool of the night. All batches are kept separately in stainless steel tanks. The fruit is de-stemmed and crushed then gently pressed, resulting in a fine free-run cut and a pressings component. These are handled separately. The free-run juice is chilled to preserve the vineyard expression and purity of fruit. Once the juice has settled, it is racked off solids and seeded with yeast. A cool, temperature controlled fermentation is carried out over 10-14 days. The wine is chilled to 5°C and filtered prior to bottling.

TECHNICAL DETAILS

pH 3.00 TA 8.10g/L ALC 11.5%

WINEMAKERS

Nick Walker, David O'Leary

COLOUR

Pale straw with steely green hues.

BOUQUET

Delicately perfumed with bath salts, talc and a hint of musk sticks.

PALATE

Powerful florals, riverstone minerality and fine natural acid. 

FOOD MATCH

Fresh grilled Eyre Peninsula scallops in a creamy garlic and lemon sauce with a citrus salad.

CELLARING POTENTIAL

This wine is ready to drink now as a young, vibrant Riesling. You will be rewarded by careful cellaring for decades to come.

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