2018 was a warm, dry vintage that gave us a generosity of quality and quantity. The fruit for this vintage came from a single site on the west bank of the Tamar river and at harvest was fragrant and showed great promise. It was crushed and destemmed before undergoing some skin contact for flavour extraction. Fermentation was conducted at low temperatures over 2 weeks to preserve the wine’s delicate aromatics before being left on its yeast lees in order to build texture and depth.
The finished wine is bone dry, with a strong backbone of cool Tasmanian acidity. A perfumed nose of honeysuckle and undertones of crushed almond, coupled with lime zest freshness. The palate is complex and powerful, showing hints of stone fruits with rich citrus characters.
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Top 10 popular Tassie whites, Cool Wine and Gasworks Cellar Door in The Mercury, Sept. 2018, here
100% Riesling 100% Tasmania