A warm/hot summer, but a classic Canberra cool autumn ripening period. Floral nose with notes of citrus blossom, apple and lemon leaf.  The palate is fresh with crisp citrus characters, steely acid and a lifted, clean finish.  Will age gracefully.

ENJOY IT WITH             

Oysters, prawns, white fish, thai food (lemon/lime character works beautifully with chilli, ginger, garlic).  Put a glass into slow poached pork belly.  Fantastic with piping hot veal schnitzel.

CELLARING                  

Excellent cellaring potential.  Try in 5-8 years.

More Information

Our first white variety planted, now 20 years old, the iconic white wine of the Canberra Region, a petite vine that always delivers.  Always dry, with intense floral aromatics, palate of mineral/slate, citrus and green apple with extraordinary length.  Elegance with power and refreshment, classic Canberra Riesling.

GROWING                   

Estate grown.  Fine, white to grey clay loam (“Murrumbateman Pipe Clay”) over shale, intersected by an ancient creek bed of rolled quartz and conglomerate.  Nestled in behind a windbreak, this block is a joy to work with, responding really well to composts and mulches.  Continues to produce elegant, focussed fruit and maintain crisp acidity despite recent, warmer years. Small, tight bunches, 8-10t/ha yield.

MAKING                      

All fruit crushed, lightly pressed into stainless steel then a cool ferment.  Light lees contact post fermentation adds some palate texture and tempers the acidity.  Sterile filtered.  Careful handling away from oxygen to maintain delicate florals.  Minimal sulphur dioxide.