Sons Of Eden
Sons of Eden Freya Riesling 2025 (Eden Valley)
Sons of Eden Freya Riesling 2025 (Eden Valley)
Dozen Price: $239.88
RRP: $25.00
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The 2025 Freya Eden Valley Riesling by Sons of Eden offers an elegant aroma of zesty limes, elderflower, and subtle white spice nuances. On the palate, it delivers rich flavours complemented by well-integrated acidity, culminating in a lively and intense finish. This refined wine promises excellent ageing potential and will develop beautifully over time.
Wine Specifications
Wine Specifications
Variety: Riesling
Size: 750mL
Region: Eden Valley
ABV: 11.5%
Vintage: 2025

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.
The 2025 vintage saw 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.
2025 Freya Riesling is a blend of fruit from two Sons Of Eden old vine Eden Valley vineyards.
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 1.25 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 1.5 t/acre.
These vineyards were all hand-harvested in the cool of the morning across 8 different picking dates between 18th February – 26th February 2025.
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 2025.
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