Some experimentation from David O’Leary and Nick Walker on the Riesling front.
“The must is held on skins for 24 hours and gently drained off separating the premium ‘free-run cut’. Adopting a European style of winemaking, this wine is fermented on ‘full solids’, using a natural yeast flora present in the vineyard in the final stages. It is inoculated with a selected strain of yeast to ensure a clean finish. Weekly lees stirring over 6 months adds another layer of complexity and texture to this ‘Reserve’ style Riesling.”
The mouthfeel is certainly a highlight. Bevelled edges with a split level textural effect. Complex and enjoyable. Flavourwise we’re heading down the lime and fennel bulb track with suggestions of toast and spice. An intriguing melon rind character and a whisper of kerosene. Goes long with bath salts and slightly saline minerality. It’s sourced from the Polish Hill subregion of the Clare Valley and possesses that steely acidity which should enable it to develop gracefully for a number of years yet. 92 Very Good
Region: Clare Valley
Alcohol: 11.8%
Closure: Screwcap
Price: $35
Tasted: March 2013