The first grape variety planted at Derwent Estate in 1992 and is our most awarded wine.
On a north facing bank of the Derwent River this 28-year-old cool-climate vineyard in Southern Tasmania has its Riesling block on the uppermost slope. The soils are shallow, permeable loams over limestone that allow this variety to develop intensity and definition while retaining delicacy.
Hand picked on four separate picking days; one early, and one late for different flavour profiles, one grown specifically for skin contact, and the final component is destined for lees stirring without sulphur. Pressed under inert gas. The juice is fermenting within 24hrs of harvest, without being chilled or reheated. The fermentation takes place using cultured yeast at extremely cool temperatures, below 9 degrees C, over 30-35 days. The wine is stabilised, lightly fined, filtered and bottled. All within 90 days from harvest.
Aromatic and bright, married with a beautiful texture and clean
acid finish. The time in the bottle has resulted in the perfect balance between acid and fruit.
Aroma: Mandarin, lime, honeysuckle.
Palate: Citrus, sherbet, chalky phenolics, bright acid finish.
This is a dry Riesling with only 3.5g/l of residual
Mandarin, lime, honeysuckle
Citrus, sherbet, chalky phenolics, bright acid finish
Peak Drinking / Cellaring Potential
Delicate or raw fish, or even Asian cuisine