The grapes for this dry Riesling were grown on low-yielding vines, on the highest slopes of the Skillogalee estate (about 500 metres above sea level). The family-owned vineyard is managed in accordance with sustainable farming practices. Riesling was again one of the highlights of the 2013 Clare Valley vintage. The Skillogalee Riesling harvest commenced earlier than usual, but most unusual was the fact that most of the Shiraz had been picked prior to commencing Riesling processing. Some warm and then cool spells allowed for excellent flavour ripening with good natural acidity. A dry growing season with low disease pressure helped to maintain pristine fruit.
The fruit was processed in a number of individual parcels, with each contour/block of vines picked as it reached its optimum ripeness and flavour. Each parcel was then fermented separately allowing us to vary winemaking and processing techniques to suit the individual characteristics of each, and giving us the opportunity to enhance individual highlights, before blending immediately prior to bottling.
The nose has an intense aromatic lift of musk, ginger spice and fresh Tahitian lime juice. The palate is focused, with a lovely backbone of natural acidity that supports a natural fruit sweetness with flavours of mango, red grapefruit and cumquats coming through. The wine demonstrates fantastic line and length and has a zesty dry finish. Drink now with fish, seafood or white meat dishes or cellar for up to 10 years.
“At about 500m above sea level, on the highest slopes of Skillogalee’s sustainably farmed vineyard, this is a riesling of honed acid drive meeting intense fruit concentration. Lifted lemon blossom fragrance overlays lime zest and granny smith apple fruit, supported by a textural back palate of granny smith apple skin grip and phenolic structure, finishing long, with well-focused acid line.” – 93 Points Tyson Stelzer