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2017 Loosen Barry Wolta Wolta Riesling

2017 Loosen Barry Wolta Wolta Riesling

$119.99 Per Bottle

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$118.99 (Buy 3 or More)

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BOTTLE(S)
In Stock: Ready for dispatch. More info
$119.99
In Stock: Ready for dispatch. More info
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE FINER DETAILS
  • On 17th March 2017, five tonnes of Riesling were harvested from Block 18 (planted in 1979) at our Lodge Hill vineyard. It was a week later than normal as we were looking for a greater hangtime. Juice numbers were very good at 12 baumé with a pH of 3.1 and 7.5g/L TA. Fruit was stored in a cold room overnight to bring the temperature below 10˚C. Once destemmed and crushed, the fruit was pressed into stainless steel for 12 hours to settle, before being racked into the 2,800-litre German oak ‘Fuder’ cask. The light lees were racked which assisted a wild ferment to take place after five days. Fermentation took four weeks with the temperature maintained at 18˚C. When residual sugar was below 10g/L, cooling was turned on to arrest the fermentation at 6g/L, achieving a good acid-to-sugar balance. The wine then sat on gross ferment lees for 12 months at 10˚C before spending a further 11 months in stainless steel on fine lees. Alcohol 12.1%; RS 6g/L; TA 6.5g/L.
    Our 2017 Wolta Wolta was bottled on 14 January 2019 and, after spending a year in bottle, was released on 21 February 2020. – The Barry family

  • WHO MADE IT?
  • Dr Loosen has been in the same family for more than 200 years and its present guardian, Ernst Loosen, is one of the great characters of the wine world. He assumed ownership of the estate in 1988 and immediately realised that, with ungrafted vines averaging 60 years old in some of Germany's best-rated vineyards, he had the raw materials to create stunningly intense, world-class wines. To achieve this, Erni dramatically reduced his crop size and ceased using chemical fertilisers, preferring only moderate use of organic fertilisers. And, most importantly, he turned to gentler cellar practices that allow the wine to develop to its full potential with a minimum of handling and technological meddling.

    The late Jim Barry was a pioneer of Australian table wine, graduating with the 17th diploma in winemaking in Australia. He went on to become the first qualified winemaker to work in the Clare Valley of South Australia and with his wife, Nancy, built a successful wine business, which has produced trophy-winning wines since its establishment in 1959. Today, the custodian of Jim Barry Wines is their second son Peter, who joined the family winery in 1977 and now works along side his own sons, Tom and Sam.

    These two great producers have come together and collaborated across two different wines. hese two great producers have come together and collaborated across two different wines. The Walta Walta, Australian grapes vinified in German style and the Walhalla, Mosel grapes vinnified in an Australian style. We have both available for purchase.

  • EXPERT REVIEWS
  • 97 POINTS

    HUON HOOKE - THE REAL REVIEW


    Very light to pale colour. The bouquet is curiously sweaty and reductive, with slaty mineral notes and the entire package is reserved and backward in development. Very fine, elusive perfumes. The palate is very slightly off-dry and deftly combines delicacy and intensity. A thoroughly delicious, beguiling, mouth-watering riesling that totally belies its Clare Valley origins. An exciting wine. A real stunner.

    95 POINTS

    GARY WALSH - THE WINE FRONT


    Wonderful texture and a high level of complexity. Ripe lime, green mango, white nectarine and spice, gently smoky with a savoury cheese slice character. It’s kind of juicy, but stony and earthy too, fine crushed rock feel, a zing of green apple sorbet, sour yoghourt, and a very long crunchy finish. Weight delivered with finesse. Very interesting (said with a German accent).

    94 POINTS

    JOE CZERWINSKI - WINE ADVOCATE


    A collaboration with Germany's Ernie Loosen, the 2017 Loosen Barry Wolta Wolta Dry Riesling was spontaneously fermented in old wood, then aged in the fuder for 11 months on the lees before being transferred to stainless steel for another year on the lees. It's a bit woolly and funky on the nose, but it still boasts lovely peach and citrus fruit at its core. Medium-bodied, it offers a unique take on Australian Riesling, one with uncommon textural richness, complexity and length.