2019 R69 Riesling
A beautiful, candied nose: spearmint jubes and lemon drops. Pale green gold. Juicy, though very clean and vibrant, and finishing with refreshing acid.
After selective picking, the fruit is gently bag pressed and cold settled for 48 hours. Post racking, the juice is inoculated with a neutral yeast and fermented at cool temperatures for around three weeks.
After the ferment has been stopped at the required sugar level, the wine spends around 6-8 weeks on lees before being prepared for bottling.
After another dry winter in Southern Tasmania, budburst commenced around the middle of September.
Relentlessly windy and cold conditions over spring and through to summer saw delayed shoot growth and a challenging flowering period.
The end result—open canopies and lower-than-average yields—allayed much of the handwork we do in the vineyard in a normal season. Every month of the growing season over 2019 and 2020 had lower-than-average temperatures except January, which was average.
The cooler year, lower yields and open canopies delivered fruit with great intensity and driving acidity.