Tripelpunkt Riesling 2016 (6 x 750mL) Eden Valley

This is our point-of-difference Riesling! In physics, the triple point is the thermodynamic conditions where a substance can exist in its solid, liquid and gaseous phases simultaneously. Our quest is for the oft-elusive triumvirate of Riesling, namely precision, texture and balance.

Viticulture - Three old vine Riesling vineyards feature here with two of them being dry grown. Vine age varies from 22 years to 60+ years. The vineyards are spread from the north (Moculta) to the central (Flaxman Valley) to the south (Springton) of the Eden Valley in order to incorporate all the key geological features of this long sub-region. Being dry grown and effectively organically managed, there is great diversity in terms of both ripeness levels and sun exposure at the time of picking, leading to this wine's tell-tale complexity and wonderful pattern of ageing.

Vinification - The main distinction here is the hand-picking combined with a lengthy whole-bunch press cycle (9 hours) wherein gentle skin contact encourages phenolic body. Cold fermented on solids in a temperature controlled inox fermenter using a combination of indiginous and selected yeasts to develop and protect delicate aromas. The ferment is chilled prior to sugar dryness in order to maintain a small (4.4g/L) amount of residual grape sugar. As a stylistic choice, we do not use any fining throughout the winemaking process and only minimum SO2 is added prior to bottling.

Tripelpunkt Riesling 2016 (6 x 750mL) Eden Valley

Lot No: 0022-2474451

This is our point-of-difference Riesling! In physics, the triple point is the thermodynamic conditions where a substance can exist in its solid, liquid and gaseous phases simultaneously. Our quest is for the oft-elusive triumvirate of Riesling, namely precision, texture and balance. Viticulture - Three old vine Riesling vineyards feature here with two of them being dry grown. Vine age varies from 22 years to 60+ years. The vineyards are spread from the north (Moculta) to the central (Flaxman Valley) to the south (Springton) of the Eden Valley in order to incorporate all the key geological features of this long sub-region. Being dry grown and effectively organically managed, there is great diversity in terms of both ripeness levels and sun exposure at the time of picking, leading to this wine's tell-tale complexity and wonderful pattern of ageing. Vinification - The main distinction here is the hand-picking combined with a lengthy whole-bunch press cycle (9 hours) wherein gentle skin contact encourages phenolic body. Cold fermented on solids in a temperature controlled inox fermenter using a combination of indiginous and selected yeasts to develop and protect delicate aromas. The ferment is chilled prior to sugar dryness in order to maintain a small (4.4g/L) amount of residual grape sugar. As a stylistic choice, we do not use any fining throughout the winemaking process and only minimum SO2 is added prior to bottling. (259204-6)

$8.17
per Bottle

$49
per package

Overview

This is our point-of-difference Riesling! In physics, the triple point is the thermodynamic conditions where a substance can exist in its solid, liquid and gaseous phases simultaneously. Our quest is for the oft-elusive triumvirate of Riesling, namely precision, texture and balance.

Viticulture - Three old vine Riesling vineyards feature here with two of them being dry grown. Vine age varies from 22 years to 60+ years. The vineyards are spread from the north (Moculta) to the central (Flaxman Valley) to the south (Springton) of the Eden Valley in order to incorporate all the key geological features of this long sub-region. Being dry grown and effectively organically managed, there is great diversity in terms of both ripeness levels and sun exposure at the time of picking, leading to this wine's tell-tale complexity and wonderful pattern of ageing.

Vinification - The main distinction here is the hand-picking combined with a lengthy whole-bunch press cycle (9 hours) wherein gentle skin contact encourages phenolic body. Cold fermented on solids in a temperature controlled inox fermenter using a combination of indiginous and selected yeasts to develop and protect delicate aromas. The ferment is chilled prior to sugar dryness in order to maintain a small (4.4g/L) amount of residual grape sugar. As a stylistic choice, we do not use any fining throughout the winemaking process and only minimum SO2 is added prior to bottling.

Region:
SA - Eden Valley
State:
South Australia
Country:
Australia

Expert Reviews

Campbell Mattinson (WineFront) 92 Points

"Soft. Some spritz. Minerally, smoky, almost yeasty. A different expression of Eden Valley riesling in a way and yet there’s a clear, pure, citrussy line, a touch of talc and a general impression of reserve. It’s hard not to become enamoured. Sweetness here is modest at most. Basically it just drinks really well"

Tony Love Top 100 SA Wines

Rating 91 - Jane Faulkner, Halliday Wine Companion Published 01 August 2017

It takes time to get into this because it's not a classic Eden Valley riesling - whole-bunch pressed after 18 hours on skins. Instead it has a savoury tone, texture and chewy phenolics, a smidge of cinnamon, star anise and glace lemon rind.

Winery Tasting Notes

Exotic aromas of Jasmine, Honeysuckle and Mandarin float alluringly from the glass. A texture laden yet delicate palate evokes pink lady apples & mandarin with a finely textured finish of mineral bath salts & a subtle edge of refreshing quinine.