2020 Riesling Biodynamic
Rieslings grown in Tasmania are framed with endless racy acid, a consequence of very cool nights that blanket the most southern landscapes of our magnificent country.
The 2020 growing season was dry, warm, and mild. Ripening fruit beyond perfect, swelling its aromas of mandarin, orange blossom, lemon curd and musk-sticks. For many years we’ve worked hard in the vineyard to grow greater/taller Riesling canopies that protect bunches from the sun, ensuing reduced phenolics whilst promoting pretty aromas and palate textures of chalk, soft juiciness, and silky light tannins.
Grapes are always picked in the cool of the morning, pressed and the juice then fermented in large format oak. The wine is left on lees for an extended period to gather even more flavour & complexity, at the same time tempering angles and presenting layers of tannins. Bottle aging is for many months, relaxing its core without corrupting its cellaring potential. This is the final step before release.
Steve’s favourite food pairing; freshly caught flathead, garfish, whiting or if you live in the top end Barramundi, lightly dusted in flour and pan fried in hot organic sunflower or olive oil and seasoned with flaky sea salt and freshly ground pepper.
For those in a hurry, reach for a few oysters or prawns and dress with a squeeze of fresh lemom. Vegetarians and vegans, enjoy our Riesling with a soft cheese or creamy humus and crusty bread.