Tasting note
Tasmanian Riesling, a deliciously fragrant mouthful, heady with orange peel, musk and ginger.
Viticulture
The fruit for this riesling was sourced from the Hanigan family in the Derwent Valley, twenty minutes north of Hobart. Overlooking the Derwent River, the riesling, an unknown clone, was planted in 1993 on own roots on loam over limestone soils. It is cane pruned and trained to a vertical shoot positioned trellis, and shoot thinned in the spring.
Vinification
Handharvest in two picks. The first pick was destemmed and left in contact with skins for about eight hours prior to gentle pressing. Wild fermented (indigenous yeasts) in stainless steel over a month. After the ferment was arrested, the wine was left on lees for close to two months, stirred weekly.
Food Match
A refreshing aperitif style which would work well with sauteed scallops.