Winery & Vintage Info
The Mitchelton approach to Riesling centres upon careful monitoring of flavour and acid in the vineyard, and consequent timing of harvest to ensure optimum balance and intensity of flavour.
Picking of the grapes occurs in the early hours of the morning in the midst of the regions typically cool nights. Once in the winery, the juice is chilled and blanketed with an inert gas cover to protect and preserve the fragile aromas and flavours that are so vulnerable once the skin is broken. Upon clarification, the juice is inoculated with a selected aromatic yeast strain that ensures an even, cold ferment over a period of 28 days. Post fermentation the individual parcels are stabilised, blended and filtered to create a true expression of the variety, vineyard and region.
Wet and relatively cool Spring season leading into Summer which was dry and warm especially in January and February. With ample water available and well timed irrigation of the vineyard, the harvest was excellent for disease pressure with fresh, clean canopies and well balanced crop levels. Balanced wines with great fruit purity are the hallmarks of this standout vintage.
