Vintage ConditionsExcellent fine Spring weather conditions with temperatures below average delaying flowering until the end of November. No significant frost events were experienced in the region, and the usual cool nights and warm days, ensured even ripening across the entire Tumbarumba area. The brisk cool nights, where temperatures typically plummet to 4 and 5 degrees Celsius during the ripening period, is one of secrets to the success of Riesling in the region. The cooler evening temperatures helped to retain natural fruit acidity and provide for slow flavour development leading up to harvest.
Vinification and MaturationThe grapes were carefully hand harvested and whole bunch pressed with only the most refined and purest free run juice being selected for fermentation. After cold settling to brightness, the Riesling juice was then racked and briefly warmed prior to being inoculated with an aromatic yeast strain. A cool, controlled fermentation was conducted between 10-14°C, which helped to retain the delicate aromatics. At the desired balance of natural acid and sweetness the ferment was arrested with refrigeration. The wine was then allowed to equilibrate over several weeks before being carefully filtered and bottled. In crafting this style of Riesling the main focus was on perfectly timing the harvest to ensure an ideal balance of acid, sugar and alcohol in the final wine. Minimal handling techniques along with very cool temperatures and ridiculously reductive winemaking philosophies were paramount. The wine was bottled under screw cap to preserve freshness.
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