Crafted by fifth generation Schrapel family winemakers, it has a distinctive floral aroma, loads of varietal flavour, an excellent balance of natural acid and a lingering, crisp, finish.
Sourced from a wonderful South East Facing vineyard in the Flaxman region of Eden Valley, our Riesling displays all the finest qualities of this noble variety from its spiritual home in the Barossa.
Pale straw with green highlights, it displays its youth and vibrancy right in the glass. Intense aromatics of fresh limes squeezed over jasmine flowers and river stones draw you in with the palate being an explosion of zesty citrus fruits and green pears cut through with slate and juicy acidity that drives the wine through to a crisp, long finish.
Perfect on its own and even better with freshly caught seafood or an Asian salad.
Eden Valley is a cool climate region nestled between 400 and 600 metres above sea level and is part of the Barossa and Mount Lofty Ranges. It is rough, rocky country that belies its ability to produce wines of great delicacy and finesse. The soils are derived from schistic and sedimentary rock with red clay soils and sandy, silty loams interspersed with schistic gravels. The cooler climate of the Eden Valley allows fruit to experience longer ripening periods which is perfect for flavour accumulation and intensity.
Traditional viticulture practices of hand pruning to 40 buds per vineyard to concentrate fruit flavours. Fruit was harvested in the cool of the night and transferred to the winery for immediate processing.
The weather conditions in 2017 were just about perfect; warm ripening days, cool nights, a couple of splashes of rain in January and February, and a wonderful Indian summer through March and April allowing long, slow ripening of the grapes. The upshot is that the fruit we harvested was perfectly ripe, with balanced fruit flavours, good natural acidity, lovely purity of expression and balanced sugar levels. All this means one thing – great wines! From our first pick on 19th February (Semillon) to our last pick on 25th April (Mataro) we were over the moon with the results.
Grapes were picked in late February and early March and were crushed and then gently pressed to collect the free run juice. The juice was then fermented under controlled temperature conditions of 12 degrees for 20 days to retain the delicate fruit characters of this variety. Winery Notes
