2019 R9 Riesling
The current release of our R9 Riesling.
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.
Once again, a dry winter had us on edge heading into spring with a few worries about frost in the early months. Budburst timing was around normal at the end of September/start of October.
Very even growth and warm conditions in October and November resulted in good canopy establishment although it was cloudy and cool over the flowering period. The warmer-than-average conditions continued through December and January, with the season ending up being the warmest recorded throughout Tasmania.
Vintage was even more compressed than the previous year with Riesling and Pinot Noir being picked in the same week.