|Sub-Region||Craneford and Mt McKenzie|
|Altitude||350 meters – 450 meters|
|Vineyard Practices||Family traditional methods with a diet of composts, native grasses & flora as ground cover, low water imput and natural sprays for diseases.|
|Soil||Complex sites that house thin sandy clay loams, Ironstone / quartz gravels with underlain schists.|
|Trellis System||Single wire|
|Age of Vines||45 – 86 years old|
|Yield per Vine||2 kg / 1.8 ton per acre|
|Total Production||3,600 bottles|
|Vintage||Average rains and good fruit set was a good sign to vintage 2016. The spring and summer months where dry with some high temperatures with welcoming rain event in January. Temperatures abated late February and March leading into harvest making this riesling vintage of great cellaring potential with intense fruit, texture and structure.|
|Wine Making||Hand picked whole bunch pressed and free run only. Natural cold settling for 12 days then racked with little solids remaining for wild yeast ferment at low temperature for 6 weeks continuing with lees aging for 8 weeks for added texture, weight and complexity. Expect high tone aromatics of white stone fruits, white flowers & lime. The real star is the palate which reveals all of the aromatics but sears with texture, weight & persistence that finishes crisp, dry & long.|
AUSTRALIAN WINE REVIEW ANDREW GRAHAM SEPT 2016
This Frost Dodger Riesling reminds again why I like the style so much. Sourced from two ‘frost-pocketed’ vineyards dating back to the 1930s at Mt Mckenzie and Craneford in the Eden Valley, it is every bit the classic style. Water green, the nose driven by lemongrass aromatics, alongside limey citrus heading in the grapefruit direction. There’s even a green melon character too. Full and expressive palate is like an explosion of grapefruit and lime, the acid surprisingly soft (clearly completely natural) and finishes long but gently.
This is very good. From the first whiff you know exactly what you’re getting and the unwavering palate intensity just continues the message. I could drink oodles of this, even though it’s not exactly complex or anything like that. It’s just deliciously intense, concentrated Aussie Riesling at a glorious price.
Would I buy it? Would I ever!
THE WINE FRONT GARY WALSH AUG 2016
Crushed fennel seed, white flowers, lemon rind, mandarin, plus a slight smokiness and fenugreek funk.
It’s light, dry and very crunchy, with mandarin and lemon flavours,
flinty and powdery texture, and a just a little roundness and vanilla perfume on the finish of an otherwise stern and serious wine.
Heaps of personality too.
THE VINSOMNIAC – STUART ROBINSON AUG 2016
Fresh, fragrant, florals – with kaffir lime over bath salts. Suggestion of tropical fruit, mandarin.
Has a deftness, a lightness if you like – goes to a little powdery crunch, kinda like talcum, or even fresh powdery snow. Has a hardness to its finish, almost a bitter lemon conclusion. Personality plus, smashing wine.