Riesling grapes were picked and sorted by hand. Several picks ensure optimal ripeness across Block 2. The grapes are then mostly whole bunch pressed although a small parcel is destemmed & crushed before pressing. The juice chilled and cold settled. Each parcel kept separate and fermented at cool temperatures to retain as much vitality as possible. Once alcoholic fermentation was completed, each parcel is racked off yeast lees, with a component left on lees for a short period post ferment. Blended, filtered and bottled in July
Bright pale straw with green hues. Lifted aromas of lime zest, subtle yellow fruits, bath salts and talc. The palate is racy and textured with citrus juice flavours.
Forest Hill holds a firm place in Western Australian wine industry history as it is the oldest cool climate vineyard in the Great Southern region. This family owned winery was founded in 1965 by Tony and Betty Pearse when the vineyard was planted with Riesling and Cabernet Sauvignon. Forest Hill passed through the hands of the late Robert Holmes a Court before ending up with its current owners, the Lyons family. Today, the 95 hectares of vineyards are planted to varietals such as Riesling, Chardonnay, Semillon, Sauvignon Blanc, Shiraz, Merlot and Cabernet Sauvignon. All wines are made from estate grown fruit by winemaker Liam Carmody, who has been with Forest Hill since 2008. The goal is to produce wines with correct varietal definition whilst expressing the distinct regional character of the Great Southern region.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Mainly from Block 2 (planted '75), plus a smaller amount from younger estate blocks. Picked and sorted by hand, mostly whole-bunch pressed, a small portion crushed and destemmed before pressing. This is very good, with riesling flaunting its varietal wares. Block 1 needs at least a decade to release its treasures, but here they're ready to start now.