2014 RED ROBIN RESERVE RIESLING - ($27 Per Bottle Price-Minimum 6 Bottle Order $160)
Awards and Accolades
- James Halliday review in his 2016 Australian Wine Companion wrote:
"In very different style from the '13, picked much riper, but does retain fresh and bright aromas and flavours; lime, mineral and apple speak of free run juice, the acidity perfectly judged. Rating 94 to 2024."
- 93 Points - Australian Wine Showcase Magazine - October 2015
Colour, Bouquet & Palate
Pale Straw and light green tones, this dry Riesling displays an alluring nose with classic Clare lime and lifted lemon blossom aromas. It is a perfectly balanced, elegant Reserve Riesling with mouth filling lemon citrus flavours and a refreshing acidity that excites the pallet and lingers to a long, 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 Reserve Riesling with grilled King George Whiting for total food and wine Heaven.
With care, drink to 2028.
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 crop 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 is a perfect accompaniment to fish and crustacean meals spicy Asian, pork and chicken dishes.
Alcohol - 12.2%
Acid(TA) - 6.83 g/Litre
pH - 3.14
RS - 1.16 g/L
Cellar - With Care to 2028