2014 RED ROBIN RIESLING - ($20 Per Bottle Price - Minimum 6 Bottle Order $120)
AWARDS & ACCOLADES
- 91 Points - Australian Wine Showcase Magazine - October 2015
- 89 Points - James Halliday - 2015 Australian Wine Companion.
- Bronze Medal - 2015 Royal Adelaide Wine Show
- Bronze Medal - - 2015 Canberra International Riesling Challenge
Colour, Bouquet & Palate
Pale straw and light green tones. Displays an alluringly clean nose with classic Clare lime and lifted lemon blossom aromas. This is a perfectly balanced dry Riesling combining a refreshing acidity with luscious mouth filling lemon citrus flavours that excite the pallet and linger to a long dry, clean & delightful fruit driven finish.
This dry Riesling style with its lemon citrus, palette cleansing flavours and refreshing acidity is the perfect food and wine accompaniment. It partners superbly with a wide range of food styles that benefit from a squeeze of lemon. Fish and crustaceans are particularly suited. Try our Red Robin Riesling with grilled King George Whiting for total food and wine Heaven.
Viticulture: The Vineyard
The Riesling fruit is from our boutique “Henry Ely” Vineyard, sited 420 metres above sea level at Penwortham in the heart of the Clare Valley.
The vineyard gently slopes to the West and is tucked between two of the Valleys famous North/South hill ranges. As a consequence the vineyard receives early shading from the afternoon summer sun and the impressive fertile soils enjoy very good rainfall capture and storage into underground perched aquifers. Our totally dry grown fruit flourishes across all vintage seasons including periods of extended dry weather. The vineyard soil is neutral pH with a structure consisting of a mixture of Terra Rossa soils, sections of friable brown loams and patches of dark chocolate clay. The vineyard sits on a mixture of reef structures; sandstone, slate and limestone. Selected mid row summer green weed growth is encouraged to reduce canopy temperatures during peak summer. The vines are hand pruned in winter with a concentrated, summer hand pruning and canopy management regime to ensure fruit bunch protection from any flavour damaging peak summer, UV rays.
Vinification & Maturation
The 2013-14 vintage season provided steady rainfall though winter and a major February 2014 downburst, 100mm in 3 hours which slowed vintage and helped fill underground aquifers. It gave our deep rooted dry grown vines good access to moisture during the important late summer growth season. Such was the overall growth again this vintage considerable time was spent in summer pruning back vines to open the canopy and provide good air circulation. The mild summer provided excellent slow ripening conditions, we are very excited by the great quality of this Riesling.
A smaller than average harvest was machine harvested in the early morning, (4.00am to 6.30am) ensuring the Riesling bunches entered the winery at the lowest day temperatures, to minimise oxidation. The fruit processing was commenced within 2 hours of harvest. The de-stemmed fruit was cooled to 4 degrees Celsius and stored in stainless steel. The fruit and skins were given minimal pressing, with juice extraction limited to 500 litres per tonne of grapes. The fruit was de-juiced, clarified and fermented over two weeks at a temperature of less than 14ºC.
The wine was protein and cold stabilized with minimal sulphur dioxide used in its production. The finished wine was bottled in December 2014.
This wine will match well with all fish and crustacean meals, spicy Asian cuisine, pork and chicken dishes.
Alcohol - 12.5%
Acid - 6.95
pH - 3.14
R S - 1.74
Cellar - With Care until 2020