|Our Price: $27.99 / bottle (RRP: $28.00)||Case: 6 x 750ml|
'Brilliant wine of freshness, deliciousness, ease of drinking yet inherent complexity from pure fruit expression and faint winemaking influences.'
95 Points - Mike Bennie, The Wine Front
From the Ravensworth and Long Rail Gully vineyards in Canberra. One of the absolute pick's of Australian Rieslings and possibly the leading drawcard in the white wine line-up from Bryan Martin's exuberant and breathtaking winery.
Pristine Riesling on show with only the smallest of portion being fermented in ceramic egg, just to add that touch of whimsical funk that Bryan is known for. Fennel, lemon drop, zesty and white flowers. 95 Points from Mike Bennie at Wine Front tells you exactly the pedigree of this wine.... Mike doesn't throw the pointage around like its going out of fashion. Stock is limited, so get in quick.
VINTAGE - 2017
VARIETY - Riesling 100%
VINEYARD - Our estate on Patemans lane and then a lot from our good friend Richard Parker (Not the tiger) from Long Rail gully which is about 10 clicks away to the north.
SOIL - Varied but mostly the regional duplex, decomposed granite, red loamy clay
SLOPE - Varied
VINTAGE NOTES - A much later bud burst set the season up for a later than lately one. Perfect flowering conditions in early December set a moderate crops of near perfect fruit. Some mid-vintage rain clouded our mood but not enough to damage any fruit. So all G as they say.
WINEMAKING NOTES - LRG whole bunch pressed to settling tanks, then racked to stainless steel vats, temperature set at 15C. A pretty uneventful ferment and then cleaned up for an early bottling. Our fruit whole bunched pressed to 4 ceramic eggs, full solids and a much warmer, un-innoculated ferment proceeded. NOte two eggs are still in the cellar to release next year as a counterpoint to this version. Set you clocks to Feb 2018.
ANALYSIS - pH2.85, TA 9.3g/l, RS 3g/l, FSO2 22ppm.
BOTTLED - 14 June 2017
PRODUCTION - 900 dozen
A lovely follow up to the beautiful 2016 Riesling, stating the obvious I know. The cooler condition due to the later harvest have given the wine a very zesty acid structure. A portion is fermented in ceramic eggs with full solids (meaning its not settled prior to fermentation) The aromas are very citrusy, a bit like a ripe meyer lemon and then lots of the regional florals and fennel spice. Green apples also come to mind, with a little lick of sweetness as it tickles your satiated tastebuds on the way down.
At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.
Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”
'From Ravensworth estate vineyard and Long Rail Gully vineyard – a regional representation of riesling from Canberra District, is how it is known. In the wings, a single site wine (from Bryan Martin’s family home vineyard). The wine to be released looks the goods, but isn’t formally named yet as a cuvee – just FYI on all that. This wine, however, has been stellar in past. No slouch now. Difficult to think of many wines this quality at the price, too. Insanity. Or maybe not…
Brilliant wine of freshness, deliciousness, ease of drinking yet inherent complexity from pure fruit expression and faint winemaking influences. Shows floral, citrusy, lemongrass spicy, a faint ozone scent and suggestions of slate. Palate has more citrusy tang, composed, vital, long in flavour, embossed with flint/slate mineral character once more. Crystalline texture, indeed. More thanks. Super.'
95 Points - Mike Bennie, The Wine Front