|Sub-Region||Craneford & 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||46 – 87 years old|
|Yield per Vine||2 kg / 1.8 ton per acre|
|Total Production||3,600 bottles|
|Vintage||Excellent winter rains and good fruit set was a good sign for a healthy vintage. Summer was mild to warm with a couple of rain events during January & February helped freshen things up leading into late March harvest making this 2017 riesling 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.|
The Winefront – Gary Walsh Jily 2017
Fine perfume of white flowers, starfruit, lime and sweet spice. Light, but full-flavoured, with a wash of white peach and lime, a fleshy texture liberally dusted with chalk, and cool sweet acidity, finishing with a pucker of tannin and perfumed white fruits.
Lovely wine. Almost has a Grüner-like weight and spiciness. I think it’s great now, though it will cellar.