This wine teeters on the cusp of ‘dry’ and ‘off dry’, superbly balanced in terms of acid and fruit/RS. The nose shows plenty of citrus bergamot and yuzu notes with the trademark Tea Tree apple skin character also evident. The palate delivers plenty of lemon sherbet and lime zest combined with greengage plum juiciness. The acid on the palate is tangy and vibrant with a salivating, wet stone, refreshing finish.
2024 marks a return to drier conditions, composed conditions with little wind or rain to interrupt the start of the growing season. The grapes are sourced from a two vineyards in the Tea Tree sub region of Coal River, planted in 2004, 2017 and 2021 respectively. Soil type as described by Samantha is predominantly dark clay on Jurassic dolerite.
Hand picked in two picks one week apart, destemmed and left on skins for 8 hours before being pressed off to tank for fermentation. 100% wild ferment. Samantha stops the tank ferment when she feels the sugar to acid balance is right (approx 11 weeks) and then leaves on lees for one further month, stirring fortnightly. A Riesling with natural acid (2.97 PH) and with 8.4g grams residual it’s an absolute pleasure of a wine that showcases the potential of the Coal River for this variety and how the texture is so very different when you don’t need to acidify this variety.
This wine teeters on the cusp of ‘dry’ and ‘off dry’, superbly balanced in terms of acid and fruit/RS. The nose shows plenty of citrus bergamot and yuzu notes with the trademark Tea Tree apple skin character also evident. The palate delivers plenty of lemon sherbet and lime zest combined with greengage plum juiciness. The acid on the palate is tangy and vibrant with a salivating, wet stone, refreshing finish.
2024 marks a return to drier conditions, composed conditions with little wind or rain to interrupt the start of the growing season. The grapes are sourced from a two vineyards in the Tea Tree sub region of Coal River, planted in 2004, 2017 and 2021 respectively. Soil type as described by Samantha is predominantly dark clay on Jurassic dolerite.
Hand picked in two picks one week apart, destemmed and left on skins for 8 hours before being pressed off to tank for fermentation. 100% wild ferment. Samantha stops the tank ferment when she feels the sugar to acid balance is right (approx 11 weeks) and then leaves on lees for one further month, stirring fortnightly. A Riesling with natural acid (2.97 PH) and with 8.4g grams residual it’s an absolute pleasure of a wine that showcases the potential of the Coal River for this variety and how the texture is so very different when you don’t need to acidify this variety.
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