Our Riesling is sourced from John Eckert's 'Craneford' Vineyard in the Eden Valley just below 'High Eden' at an altitude of 450 metres. The soil type is grey loamy sand over weathered mica-schist and the vineyard is now dry grown. The vineyard is situated near one of the many Winter creeks that feed The Marne River which flows East from The Eden Valley. The fruit is hand selected at between 11.5? and 12.5? Baumè based on fruit flavour and natural acidity. The fruit is transported to the winery and cold stored over night, prior to Whole Cluster pressing in a membrane press holding 800Kg of fruit per batch. I taste the juice as it is being cold pressed and take only the best juice with ultra low natural phenolics (tannins) to avoid unnecessary fining additions which would strip the juice of natural flavour. This juice yields less than 500lt per tonne of fruit. The juice is cold settled for one week prior to racking without filtration to instigate controlled cold fermentation at about 12?C-15?C for about 4 weeks. The finished wine has had no acid additions and is strictly natural with a minimal sulphur dioxide addition prior to bottling.
Awarded 92/100 Wine Advocate