2021 Trial Batch Skin Contact Riesling
  • 2021
  • Mornington Peninsula

Skin Contact Riesling

$29
Minus Plus
  • Category White
  • Varietal Riesling
  • Range Trial Batch
  • Region Mornington Peninsula
  • Wine Style Crisp & refreshing
  • Food Pairing Roasted pork belly with crackling, a strong hard cheese such as an aged cheddar
Description

Loads of flavour and texture and amazing aromatics. Wild fermented in ceramic & terracotta eggs, with 4 months of skin contact

94pts JAMES HALLIDAY WINE COMPANION

'Fruit off a Dromana vineyard, destemmed, foot trod lightly then popped into 2 egg fermenters, ceramic and terracotta. Wild yeast and left on skins until bottling. This comes up a treat. A cloudy straw hue; ginger flower, lemon barley water, fennel and sherbet-like acidity. A burst of fruit sweetness on the palate but in essence, a savoury drink with its chewy, textural tannins. Given the unsuitability of riesling on the peninsula, this is an excellent way to transmogrify it. More please.' - Jane Faulkner

More details Right
  • Category White
  • Varietal Riesling
  • Range Trial Batch
  • Region Mornington Peninsula
  • Wine Style Crisp & refreshing
  • Food Pairing Roasted pork belly with crackling, a strong hard cheese such as an aged cheddar

TASTING NOTES

A very perfumed wine with aromas of lime, candied lemon peel, orange water, orange blossom, slate, powdered ginger and five spice. The palate is punchy with a citrus base note and layers of spice, dry ginger and orange peel. Chewy natural acidity makes the mouth water and skin contact adds tannin and texture. There is a lot going on!

SERVING TEMPERATURE | 8˚C - 12˚C
CELLAR POTENTIAL | Drink now

SEASON

The 2021 season was long and cool. Harvest was later than usual and meticulous attention to developing ripeness and harvest timing was rewarded with balanced fruit of great flavour intensity and fresh natural acidity.

WINEMAKING

This fruit is from a vineyard in Dromana, on the Port Phillip side of the Mornington Peninsula. It was handpicked and destemmed then treaded lightly by foot before being put into two egg fermenters – one ceramic and one terracotta. The wine was fermented on skins with wild yeasts then remained on skins until it was pressed, just prior to bottling. It was neither fined nor filtered. No sulphur was added during maturation, only a very small addition at bottling, simply to ensure it gets to you as fresh as it left the winery.

Download Tasting Notes