2016 RED ROBIN RIESLING - ($20 Per Bottle Price - Minimum 6 Bottle Order $120)
AWARDS & ACCOLADES
- 94 Points Australian Wine Showcase Magazine, April 2017 - " Beautiful nose smelling of limes and lemons. Very attractive style that has a hint of zesty, mouthwatering citrus flavours."
- 90 points James Halliday 2018 Australian Wine Companion.
Colour, Bouquet & Palate Pale straw. Displays an alluringly clean nose with classic Clare lime and lifted lemon blossom aromas. This is a perfectly balanced, full bodied dry Riesling combining a refreshing acidity with luscious and complex mouth filling lemon citrus and sweet pear flavours that excite the pallet and linger to a long dry, clean & delightful fruit driven finish.
Food suggestions This dry Riesling style with its 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, crustaceans, chicken and spicy cuisine are particularly suited. Try our Red Robin Riesling with grilled King George Whiting for total food and wine Heaven.
Viticulture: The Vineyard
All Riesling fruit is sourced 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, tucked between two of the Valleys famous ranges. As a consequence the vineyard receives early shading from the afternoon summer sun adding the natural acidity and ripeness. The pH neutral, fertile soils have a mixture of Terra Rossa soils, sections of friable brown loams and patches of dark chocolate clay. Rainfall is naturally captured & stored into underground perched reef aquifers. Our totally dry grown fruit flourishes across all vintage seasons including periods of extended dry weather. The vineyard sits on a mixture of reef structures; sandstone, slate and limestone. Mid row, selected summer green weed growth is encouraged to reduce canopy temperatures during peak summer. The vines are hand pruned in winter and have 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 2015-16 berry set and ripening period experienced largely medium rainfall prior to the New Year with some good rain some 65 mm fell in January and February. Our berries showed early development but were not at optimum ripeness until harvest on the 9th March 2016. Summer growth was vigorous, extensive manual vineyard time was provided for pruning vine canopies, opening them up for improved air circulation. Our optimum ripening conditions & healthy vine canopy have given rise to a Riesling of exceptional quality. 9.5 tonnes were machine harvested in the early morning, (4.00am to 6.30am) with the Riesling fruit entering the winery at the lowest day temperatures. The fruit processing commenced within 2 hours of harvest. The de-stemmed fruit was cooled to 4 degrees Celsius & stored in stainless steel. The fruit & skins were given minimal pressing, with juice extraction limited to 500 litres per tonne of grapes. The fruit was de-juiced, clarified & fermented over 2 weeks at a temperature of less than 14ºC. The wine was protein & cold stabilized with minimal sulphur dioxide added. The finished wine was bottled on 13th January 2016.
Alcohol - 13.0%
Acid - 7.26 g/L
pH - 3.17
R S - 4.87 g/L
Quantity - 5,100 L
Cellaring With care until 2025