The cool climate of Victoria's King Valley provides ideal growing conditions for Riesling. The fruit for this wine was harvested, crushed and pressed in the chilly temperatures of pre dawn. To ensure optimum quality, juice yields at pressing were very closely monitored and pressing stopped at the first sign of phenolics. The juice was cold settled for 24 hours and then fermented slowly at 10 degrees C for 3 ½ weeks. The wonderfully fresh citrus characters that were in the grapes at harvest are still evident as a result of this slow and gentle cold fermentation. The wine was bottled under screw cap shortly after fermentation and cool stored prior to release.
The great thing about Riesling from the cool climate areas of the King Valley is that it is so well balanced. The nutrition levels in the fruit and the acid balance means we do very little when turning it into wine, it just does it by itself.
- VIC - King Valley
Winery Tasting Notes
Freshly cut straw
Aromas of rose petal, honeysuckle and ground spices.
The front of the palate has crisp refined green apple and fresh nashi pear The finish is clean and will gain more finesse and complexity with bottle age.
Enjoy Now or cellar for additonal complexity
Local Black Range Smoked Trout set atop a bed of rocket, sage and radish served with a zesty citrus and herb mayonnaise.