2023 Estate Riesling
2023 Estate Riesling
Made with fruit from our friends Ruth and George Mihaly’s Paradigm Hill vineyard, this wine has a beautiful bouquet that showcases what Mornington Peninsula Riesling can deliver. Lifted lemon peel, white jasmine and honey suckle, with touches of fennel frond on the nose. Concentrated white stone fruit on the front palate with a zippy acid and lime pith drive. The chalky texture and residual sugar balance provide an inviting finish.
Wine Profile
| Vintage |
Other Notes
Higher than average rainfall during flowering and over the course of the season resulted in lower yields on all sites. Flavour and sugar development were prolonged, resulting in more hang time, greater intensity and drive.
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| Vineyards :: Clones |
Vineyard Notes
Mihaly Vineyard (100%) :: I10D14
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| Harvest date :: Yield |
Harvest Date
Hand-picked 20 March 2023 :: 2.8/ha
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| Brix :: pH :: TA |
pH
20.88 :: 2.97 :: 9.0 g/L
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| Winemaking |
Winemaker Notes
• Fruit was chilled & whole bunch pressed to tank.
• The juice was racked to Italian concrete fermenters to undertake a natural fermentation.
• Temperatures were carefully monitored throughout fermentation and the ferment stopped with some residual sugar to balance the great natural acidity.
• This wine was then lightly fined and filtered before going to bottle.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
2 months :: Niko Velo Italian concrete tulip tanks
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| Residual sugar |
Residual Sugar
5.3 g/l
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| Finished pH :: TA |
Acid
2.98 :: 7.8g/L
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| Alcohol % |
Alcohol %
13
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| Production |
Production Notes
Bottled July 2023 :: screwcap
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| Tasting Notes |
Tasting Notes
Made with fruit from our friends Ruth and George Mihaly’s Paradigm Hill vineyard, this wine has a beautiful bouquet that showcases what Mornington Peninsula Riesling can deliver. Lifted lemon peel, white jasmine and honey suckle, with touches of fennel frond on the nose. Concentrated white stone fruit on the front palate with a zippy acid and lime pith drive. The chalky texture and residual sugar balance provide an inviting finish.
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| Food :: Temperature |
Food Pairing Notes
Scallops served in the shell with burnt miso butter :: serve at 10-13°C
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| Best drinking |
Bottling Date
2023-2033
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| Downloadable PDF |
