A Riesling with a wow factor. A textural odyssey. A three-dimensional treat for all the senses.
“The word pazza in Italian is the feminine version of CRAZY and this is my wild fermented, unfiltered Riesling sourced from the dry grown Watervale Peglidis vineyard. this wine is oxidatively handled and fermented in a blend of stainless steel and ten year old French oak barriques for approx. three months.”
The funny thing is many of us have seen these techniques before. Their avant-garde nature has been repossessed, symbolically recuperated in a short space of time. So what really makes it special? The execution. It has leesy aromas. body and texture with that old French oak no doubt playing a part but the florals aren’t smothered and the purity of fruit is maintained. That’s deft winemaking. I’ve seen it go the other way far too often. Just a little cloudy in the glass. Mandarin zest, lemon and lime, honeysuckle, jasmine and apple blossom are all clearly defined with a faint waft of freshly baked bread adding to the allure. Enthralling mouthfeel, Giving and slightly waxy with phenolic ripples and soft but sure acidity shaping the silhouette. It’s a savoury wine with a saline edge to its minerality and a touch of spice to close. Warrants a standing ovation. 96
Region: Clare Valley
Alcohol: 12.0%
Closure: Screwcap
Price: $29
Tasted: September 2013
Taken note of your review, just ordered a carton for the new store I’m managing in Nambour that opens next week. Look forward to selling it now.
I reckon it’s a beauty. Hope your customers enjoy it too.
It is Nambour, so possibly not a great idea to range, however, if it doesn’t sell, hope you are on the coast sometime and we will share a bottle or two.