Sons of Eden Freya Eden Valley Riesling 2024
Sons of Eden Freya Eden Valley Riesling 2024
Dozen Price: $239.88
RRP: $25.00
The 2024 Freya Eden Valley Riesling from Sons of Eden showcases a concentrated blend of citrus-lime, white currant, elderflower, and spice. Its palate is full of flavour, expertly balanced with impressive intensity and elegance. This wine embodies the liveliness and character that is characteristic of exceptional Eden Valley Rieslings.
Wine Specifications
Wine Specifications
Variety: Riesling
Size: 750mL
Region: Eden Valley
ABV: 12%
Vintage: 2024
Winery & Vintage Info
Freya was the foremost goddess of ancient Germanic lands where the Riesling grape originated. This wine honours early German settlers who cultivated the first Riesling vine in the exemplary micro-climate of the Barossa’s Eden Valley.
Healthy vines and average crop levels ripened slowly post veraison with an extended run of warm dry days and cool to cold nights. Pristine flavours, ample natural acidity and perfect sugar levels were presented at harvest.
Sons of Eden's three Eden Valley vineyards contributed to the 2024 Freya Riesling blend.
Petney vineyard – Situated in the higher altitude High Eden defined sub- region. NS row orientation, NE aspect and altitude 520m. Vines 25+yrs, yielding 2.0 t/acre.
Roesler vineyard - Situated in the cooler Craneford sub-region, in a small valley immediately to the west of the Eden Valley township. EW row orientation, E aspect and altitude 430m. Vines 60+yrs, yielding 1.8 t/acre.
Cranes Range vineyard - Situated in the cooler Craneford sub-region of Eden Valley. EW row orientation, SE aspect and altitude 460m. Vines 45+yrs, yielding 1-1.5 t/acre.
These vineyards were all hand-harvested in the cool of the morning across 8 different picking dates between 26th February – 13th March 2024.
The fruit from each Riesling block was kept separate and chilled to 6C, prior to being whole-bunch pressed with only the finest free-run juice retained. The juice was cold settled for 7 days before being racked clear to begin fermentation. Fermented cool between 12-14°C for 2 weeks and then left for 4 months on yeast lees to build palate texture. The individual parcels were then blended and naturally stabilised before being bottled in late July 2024.
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