Harvested from an estate-owned vineyard dedicated to this distinctive style, this wine has just a touch of sweetness, despite being officially rated ‘dry’ in international terms. Spicy aromas of herb, lavender and lemon blossom, it is fresh and tangy with a taut, crisp finish.
- SA - Clare Valley
- South Australia
The wheel has turned full circle with this vibrantly juicy and penetrating wine (looking back to the early 1970s), the fruit reluctantly yielding to crisp acidity on the finish and lingering aftertaste.Drink to 2030. Rating 96 - James Halliday, Australian Wine Companion (AUG/2011)
Jeffrey Grosset has really pulled off this style. Deep and super pure: there’s crystal-clear citrus, also a little more exotic fruit – a hint of creaminess. It’s super zippy, tangy, tastes of lime and white nectarine, and steely also, with the sweetness carrying everything lightly and gently. Finishes with mouthwatering clarity.
Rating 95 - Tim White, The Australian Financial Review October 29-31,
This is a new style of riesling made by Jeffrey Grosset… where 16g of residual sugar is balanced by refreshing vibrant acidity. There is essence of lime and a touch of mid-palate sweetness before taut drying acidity cleanses and refreshes. An Australian classic in the making.Peter Forrestal, Qantas Inflight Magazine Choice (1/DEC/2010)
Winery Tasting Notes
The 2010 Grosset Off-dry Riesling has subdued, lavender, fresh herb aromas.
Lemon blossom while the palate is soft, round and smoothed out by a touch of sweetness that is deep and lingering, before being grasped by a clenched fist of acidity, pulling it tight and tingly. The finish is taut, ultra-crisp with a whisper of sweetness before the zesty dry grip takes over.
Enjoy now or cellar up to 10 years.
This is a single site riesling from the gently north-facing slopes of the Estate’s second vineyard at Watervale. The soil is poorer and tougher than it is at nearby ‘Springvale’, and this challenging but beautiful site is planted to riesling and semillon (for the Semillon Sauvignon Blanc).
Developing this style of wine has been no spur of the moment whim for Grosset. This is the third year that he has made an off-dry riesling but it’s the first occasion on which he’s been happy enough with the result for him to release it under the Grosset label. His view is that the key to making a successful off-dry riesling lies in the vineyard work. The crop needs to be kept low and this has included fruit thinning (cutting off and dropping fruit) late in the growing season. The remaining grapes then achieve full ripeness, while still retaining high levels of acidity. Grosset is remaining tight lipped however as to the precise viticultural methods involved.