A medium sweet style of Riesling with as the title suggests 76g/L residual sugar. A challenging season with rain during harvest led to a light botrytis infection in the grapes. These conditions presented an opportunity to create a wonderfully floral, deliciously mouth filling wine. Wafts of citrus peel, wet stone and granny smith apples ready for the pie crust. The sweetness is balanced with a zesty lime juice acidity. 500ml Bottle
“When botrytis turns up in a riesling vineyard it’s best to craft a sweeter style, hence the RS of 76g/L here. Thanks to lively acidity, this doesn’t feel overly sweet – more generous and luscious. It’s a delightful outcome with glacé lemon, white nectarine and cinnamon spice, refreshing throughout. Now the bad news: this is a one-off, as the riesling has since been replanted to malbec. 500ml bottle.” – Jane Faulkner, 2022 Halliday Wine Companion.
The botrytis infection had desiccated the berries slightly concentrating the flavours. Hand harvested, the grapes were destemmed and crushed into a picking bin. The crushed berries were left to macerate overnight in the cool room to extract as much flavour and aid extraction of the sweet juice. Utilising a neutral yeast (a German isolate) for a cool and slow ferment in old barrels until the desirable alcohol and sugar balance was reached and the fermentation stopped.
Varietals: 100% Riesling
Region: Yarra Valley, Victoria, Australia
Vines: Planted in 1970 on the Warramate Vineyard at an elevation 160 to 180 meters. Silty clay loam over yellow clay. All vines are farmed without irrigation.
Cellaring: Chilled, this will serve immediate drinking very well but will evolve its character and complexity to develop further in the bottle for 3-4 years under suitable cellaring conditions.