2017 Forest Hill Vineyard Riesling

$ 26 / bottle

Bright pale straw with green hues. Lifted aromas of lemon and lime zest, red current spice and apple blossom. The palate is racy with citrus juice flavours and lingering minerality. Driven yet full and balanced.


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SKU: c7e1249ffc03-1 Category:

Riesling grapes were picked and sorted by hand. Several picks ensure optimal ripeness across Block 2. The grapes are then mostly whole bunch pressed although a small parcel is destemmed & crushed before pressing. The juice chilled and cold settled. Each parcel kept separate and fermented at cool temperatures between 12 and 15 degrees to retain as much vitality as possible. Once alcoholic fermentation was completed, each parcel is racked off yeast lees, with a small component left on lees for a short period post ferment. Blended, filtered and bottled in July.

VINEYARD

Forest Hill Block 2 Riesling, planted 1975 and a small component from our younger Highbury Fields Riesling.

GROWING AREA & SOILS

Forest Hill, Mount Barker in the Great Southern. Gravel, loams over clay.

FARMING

Dry Grown, Minimal inputs. Row orientation of Block 2 is North East – South West. Highbury Fields is East-West.

HARVEST

17th to 25th March 2017

TECHNICAL

pH: 2.93, TA: 8.15 g/L, Alcohol: 12.5% RS: 3.36g/L

The 2017 growing season in Mount Barker was long and cool, beginning very wet and late. More than 800mm rainfall fell over 2016, well above the yearly average. This initial wet period was broken by a dry period in early Summer, however with moderate temperatures. Good fruit set for most varieties although veraison was late with Riesling around 25th February. Periods of rain in February and March were ideal for Riesling especially with the cool temperatures, leading to bright natural acidity.

Riesling grapes were picked and sorted by hand. Several picks ensure optimal ripeness across Block 2. The grapes are then mostly whole bunch pressed although a small parcel is destemmed & crushed before pressing. The juice chilled and cold settled. Each parcel kept separate and fermented at cool temperatures between 12 and 15 degrees to retain as much vitality as possible. Once alcoholic fermentation was completed, each parcel is racked off yeast lees, with a small component left on lees for a short period post ferment. Blended, filtered and bottled in July.

VINEYARD

Forest Hill Block 2 Riesling, planted 1975 and a small component from our younger Highbury Fields Riesling.

GROWING AREA & SOILS

Forest Hill, Mount Barker in the Great Southern. Gravel, loams over clay.

FARMING

Dry Grown, Minimal inputs. Row orientation of Block 2 is North East – South West. Highbury Fields is East-West.

HARVEST

17th to 25th March 2017

TECHNICAL

pH: 2.93, TA: 8.15 g/L, Alcohol: 12.5% RS: 3.36g/L

The 2017 growing season in Mount Barker was long and cool, beginning very wet and late. More than 800mm rainfall fell over 2016, well above the yearly average. This initial wet period was broken by a dry period in early Summer, however with moderate temperatures. Good fruit set for most varieties although veraison was late with Riesling around 25th February. Periods of rain in February and March were ideal for Riesling especially with the cool temperatures, leading to bright natural acidity.