2015 RED ROBIN RIESLING - ($20 Per Bottle Price - Minimum 6 Bottle Order $120)
AWARDS & ACCOLADES
- Rating 93, James Halliday - 2018 Australian Wine Companion.
- Silver Medal, 2016 Royal Adelaide Wine Show.
- Silver Medal, 2016 National Boutique Wine Awards.
- 92 Points Australian Wine Showcase Magazine Awards, April 2017
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 and complex mouth filling lemon citrus flavours that excite the pallet and linger to a long dry, clean & delightful fruit driven finish.
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
Our 2014-15 berry set and ripening period experienced largely low rainfall with the exception of mid January 2015 when some 70mm fell over a two week period. Throughout the Clare Valley many wineries experienced an early vintage some 3 weeks ahead of average. Our berries showed early development but were not at optimum ripeness until harvest on the 26th February. Our deep rooted dry grown vines again had good access to cracked aquifer water during the important late summer growth season. The overall summer growth was vigorous requiring considerable manual vineyard time pruning back vine canopies, opening them for improved air circulation. Our optimum ripening conditions and healthy vine canopy have given rise to a Riesling of exceptional quality.
15.5 tonnes were 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 mid December 2015.
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.
Alcohol - 12.5%
Acid - 7.61
pH - 2.93
R S - 1.39
Cellar - With Care until 2031