$119.00 $138.00
Summer Riesling, perfect for summer chilling!
How can one resist? Arguably, Eden Valley's greatest white wine - Riesling! The variety delivers clean and super dry palates, with nuances of fresh summer citrus fruit and regional minerals.
A wine so versatile to match with seasonal cuisine such as Coffin Bay Oysters, SA prawns or your favourite Indian/Thai dish.
Single Vineyard - Limited Production - 100% Eden Valley - 2018 Vintage
$28.00
Eden Valley Wines Saviours Cellar Release Riesling - Wine Room Exclusive
Eden Valley is home to the oldest Riesling vines in the world and just like the long life of the vines so is the wine. Cellaring any Eden Valley Riesling is a joy in itself.
The 'Saviours' Riesling is more than a collection of Riesling grapes from the best vineyards in Eden Valley, it is a story about dedication, history and passion for our sense of place in the wine world. Eden Valley Wines is owned by a group of good friends who fought hard and long to acquire the brand name to trademark a piece of the Eden Valley history for generations to come. This wine will remain true to the region and always sourced from the best Riesling grapes on offer. To save a brand name from ownership being sold to the big boys is the story of Eden Valley Saviours Riesling.
Vineyard: The fruit comes from a members super-premium parcels only. Those vineyards are scattered throughout the whole region, with each of them contributing in a different way to the wine e.g. Body, flavours and acidity. Due to the vintage variation it is necessary to have a blend of vineyards to achieve the desired complexity.
Season: Eden Valley Wines was born when a group of some of the best viticulturists and winemakers from Eden Valley came together to make two wines that truly represent what the region stands for. They called themselves the “12 Saviours”.
In exceptional vintages they select the best parcels of fruit from the members vineyards to make their iconic Riesling and blend from the best barrels of Shiraz together to make the “Saviours Shiraz”.
Wine making: The 12 Saviours is a group of industry leaders, including Bob Berton (Berton Vineyards), John Dawkins (vigneron), David Hall (Eden Hall Wines), Stephen Henschke (Henschke), James Irvine (Irvine Wines), Trevor March (Heathvale Vineyards), Joanne Irvine (Irvine Wines), Peter Seppelt (Grand Cru Wines), Richard Sheedy (Glen Eldon Wines), Brian Waples (vigneron), Richard Wiencke (Eden Springs Wines), Ian Zander (vigneron).
Stephen Henschke together with James and Joanne Irvine are in charge of making the wines. The aim with Riesling is to show intense fruit with fine acidity and to finish long and crisp, paying special attention to the aging potential.
Appearance: Rich straw yellow with a touch of a green hue.
Aroma/Bouquet: Oily characters dominate the nose with citrus blossoms bursting from the glass perhaps from some age ,but the structure is still tight and vibrant.
Palate: Intense lemon-lime flavours with underlying minerality and crisp acidity.
Food Pairing: Perfectly matched aged and hard cheese.
Alcohol: 12%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 200 dozen (750ml)
Cellar potential: 5+ years
Wine maker: Joanne Irvine, Stephen Henschke
$28.00
Vineyard: Mountadam Vineyards has long been recognised as one of Eden Valley's pinnacle vineyards. Established in the 1970's and mastering cool climate varieties such as Chardonnay, Riesling and Gewurztraminer before an array of red wine varieties took hold. The vineyard is situated in the High Eden region of the Barossa at an altitude of 550m, where the breezes and slow ripening micro-climate enable superior quality of wine grapes.
Season: The vintage can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Wine making: Riesling grapes are handpicked from 44 year old vines, gentle pressed and chill fermented prior to bottling.
Appearance: Pale straw with green hue
Aroma/Bouquet: Citrus blossom, lemon and jasmine flowers with underlying dried herb.
Palate: Lashings of lemon and lime citrus with chalky minerals typical of the Eden Valley region. Dried herbs with subtle nuances of floral perfume linger across the palate with a dry and crisp finish.
Food Pairing: Seasonal summer salads with Halloumi or King Fish, chilli crab linguni or an intensely rich and creamy seafood chowder.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 10+ years
Wine maker: Helen McCarthy
$25.00
Vineyard: This Riesling takes its name from a local landmark - Peggy’s Hill, at the top of the range between Eden Valley and Keyneton. Produced from selected traditional Henschke Eden Valley growers, with vines around 50 years of age. Vineyards are established on ancient Cambrian soils with average altitudes of 500m. The Eden Valley Peggy's Hill Riesling displays exceptional varietal and regional characteristics.
Season: A late start to picking and a mild period of ripening finished with the last grapes being picked in mid-May. A wet winter enabled a good foundation for dry-grown vines established on own roots. A mild summer with regular rainfall events allowed the grapes to reach full maturity. Careful hand picking in the vineyard with sorting of grapes ensured quality was not compromised. The vintage will be characterized by impeccably floral and vibrant Rieslings, an indicator of the slightly cooler conditions.
Winemaking: Hand picked wine grapes were fermented in tank and bottled post vintage to preserve the delicate aromatic fruit characters.
Appearance: Pale straw with green hues.
Aroma/Bouquet: Vibrant aromas of lime and lemon zest, flowering lavender, white rose and citrus blossom are met by notes of stone-fruit and green peppercorn.
Palate: An intense and generous palate of concentrated lemon, lime zest and stone-fruits are perfectly balanced with peppercorn spice, pure citrus acidity and a tight core that leads to a crisp, dry and exquisite complex finish.
Food Pairing: Matured Cheddar and Cheese plates, Creamy Riesling Bisque in Chicken and Mushroom Cassoulet or the freshest regional seafood.
Alcohol: 12%
pH: 2.98
Acidity: 6.8 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Stephen Henschke
$25.00
Vineyard: The first venture for making a semi-sweet Riesling in the Eden Hall wine range. Sourced from the single estate vineyard and hand managed to meticulous detail. Grown at high altitude in the high Eden region (550m) of the Barossa which entails a long and cool ripening.
Season: The 2018 growing season started with average winter rains following into a dry spring and summer period. Ripening in the vineyard was hasty but impressive quality of wine grapes was achieved with minimal disease pressure.
Winemaking: Riesling fruit was gently pressed before placed in a chilled fermenter. Residual sugar was kept to a minimum to ensure low alcohol was attained, resulting in a wine of generous fruit and acidity.
Appearance: Pale straw colour.
Nose: Aromatic sweetness allures you to entice for a moment longer. Highly perfumed of rose petals and musk nuances.
Palate: A generous palate of forward fruit dominated by Pink Lady apples and cinnamon spice. Integrated acidity is subtle with delicate nuances delivering a soft and deliberately tempting wine.
Food Pairing: Enjoy chilled as an aperitif, spicy Asian foods, cheese plates or desserts; a wine for all occasions!
Alcohol: 7.1%
pH: 2.58
Acidity: NA
Residual Sugar: 61 g/L
Production: 233 dozen (750ml)
Cellar potential: Drink now
Winemaker: Christa Deans
$60.00
Vineyard: Colin Kroehn tended his Eden Valley Riesling for 66 years. The Wonderland of the Eden Valley is made entirely from his vineyard which was planted in 1912 and thrives to this day.
Season: Spring was dry and led into a very mild, dry summer with no disease, resulting in fruit with higher natural acidity, and incredible flavour and colour concentration. January started with dry, hot and windy weather however by the end of the first week, relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. The rain was perfectly timed for the old dry-grown vineyards, and the mild weather that followed from February through to April provided for a fairytale vintage.
Winemaking: Whole bunches were handpicked on the 13th of March then de-stemmed in small batches without crushing the fruit to fill our press exactly. The free run juice was then fermented in small tanks between 11 and 14 degrees Celsius. This Wonderland of the Eden Valley Riesling was bottled directly without fining or filtration to capture the essence of the vineyard
Appearance: Pristine pale-straw with striking fluorescent green tinges around the rim edge.
Aroma/Bouquet: Scented aroma of glittering, glimmering, glistening purity, poise and incandescence; Flinty mineral notes with fine citrus elegance of lime blossom and honey suckle flowers intensify. It is as pure as it is invigorating.
Palate: An extraordinarily precise and clean citrus fruit spectrum - mandarin, bergamot, lemon, pomelo and lime. Essence of mandarin is underscored by a lilting harmony of stone-fruits, before searing, speeding, linear acidity escort lemon-meringue flavours to the palate’s long finish.
Food Pairing: Either immediately as an aperitif, or with anything from classic carbonara, risotto to seriously spicy infused curries. With bottle age richer, redolent with a rye toast, caraway and custard bouquet.
Alcohol: 11.5%
pH: 2.94
Acidity: 7.3 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$26.00
Vineyard: Dandelion Vineyards are proven plantings that have stood the test of time. The goal is to nurture the unique character of these vineyards and express their terroir in these wines.
The Enchanted Garden was planted in 1910 and thrives to this day, a 7 acre Eden Valley Vine Garden lovingly tended by Sue and Stuart Woodman.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: Whole bunches were handpicked on the 9th of March then de-stemmed without crushing the fruit to fill our press exactly. Juice from the free run and pressings were separated then fermented in small tanks between 11 and 13 degrees Celsius. The wine has a high level of natural acidity, and although bone dry, only 11.5% alcohol.
This 2018 Enchanted Garden of the Eden Valley Riesling was bottled directly with minimal fining and filtration to capture the essence of the vineyard, a looking glass if you will, and is ready to drink immediately or cellar for decades.
Appearance: Star bright in colour the appearance of this Riesling foretells the pristine and unalloyed quality of its fruit.
Aroma/Bouquet: With classic Riesling aromatics of citrus zest, lemon foliage and hints of dragon fruit flowers, etched by a clear, steely minerality. This wine holds the promise of a future, well-cellared bouquet of honey, caraway and rye.
Palate: With a palate weight that is all fresh rain water, this is an attractively textural Riesling displaying the variety’s intense purity. Bone dry, its structure and length is underpinned by austere acidity.
Food Pairing: Either immediately as an aperitif or with almost any white meat dish. Perfect with dumplings or South Australian King George Whiting.
Alcohol: 11%
pH: 2.93
Acidity: 7.6 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$99.00
$30.00
Vineyard: 100% Estate grown Riesling handpicked from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m
Season:The vintage can be characterized as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Winemaking: Crushed and de-stemmed, cool fermentation in stainless steel to preserve primary fruit and perfume with minimal intervention to exacting quality standards. Stabilized, fined and filtered before bottling while young and fresh.
Appearance: Vibrant, pale yellow green.
Aroma / Bouquet: Perfumed spring garden floral, linden blossom and lemony citrus tones.
Palate: Classic elegance and power of Eden Valley Riesling. Brimming with vivacious lemon and kaffir lime juice flavours. Crisp, dry and pure with steel minerality and sherbet tang. Remarkable length and longevity.
Food Pairing: Delicate flavours, spicy Asian and Thai style dishes, seafood and crustaceans. Oysters, whiting, snapper, lobster, prawns, crab, sashimi, seaweed salad. White wine, citrus and lemon sauces. Fresh curd cheese.
Alcohol: 12.5%
pH: 2.95
Acidity: 7.3g/L
Residual Sugar: 2.9g/L
Production: 480 dozen (750ml)
Cellar potential: up to 2030
Winemaker: David Norman
$25.00
Vineyard: Single vineyard estate grown (Avon Brae) is located in the High Eden region of Eden Valley/Barossa.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: NA
Appearance: Pale straw with green hues.
Aroma/Bouquet: Fresh and zesty notes of green apple, lemon citrus and flint stone.
Palate: Luscious citrus fruits of lemon and limes lead to notes of minerals such as washed stone and bath salts. Gentle acidity lingers throughout the palate with a dry and light finish.
Food Pairing: Grilled scallops, shucked oysters with ginger and green peppercorn relish, soft shell crab or a hearty Indian curry.
Alcohol: 11.51%
pH: 2.9
Acidity: NA
Residual Sugar: 3.04 g/L
Production: 799 dozen
Cellar potential: 10+ years
Wine maker: Christa Deans
$35.00
Vineyard: The Jellicoe vineyard is situated high in the Eden Valley region of the Barossa perched at 475 metres above sea level. Low-yielding, 30 year old Riesling vines are planted on lean, rocky yellow podzolic soils typical to the terrior of the region. The cool climate perfectly accentuates the classic Riesling aromas and flavours that have made the Eden Valley world famous.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximizing Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: NA
Appearance: Pale straw with green hues.
Aroma/Bouquet: Youthful and immediately appealing, the bouquet shows Gala apple, lemon/lime zest, cherry blossom and subtle flinty notes.
Palate: Concentrated and linear mouth feel with structured lively acidity. Yellow peach with lemon sherbet and wash slate develop on the palate with a crisp and dry finish.
Food Pairing: BBQ scallops, King George Whiting or Chilli and crab linguine.
Alcohol: 11%
pH: 2.98
Acidity: 6.1g/L
Residual Sugar: 3.4 g/L
Production: NA
Cellar potential: 10+ years
Wine maker: Simon Adams
$27.00
Vineyard: Riley's Riesling vineyard was established on a three hectare site just outside the township of Eden Valley. The vineyard is located in the heart of the Eden Valley wine region and noted for high elevation with a cool evening temperatures, essential for premium white wine production.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: Hand picked, gently pressed to which the free run juice was chill fermented by controlled temperature and bottled to maintain the primary Riesling aromas and flavours.
Appearance: Pale straw
Aroma/Bouquet: Fresh citrus of lemon and limes with notes of bath salts and floral perfume.
Palate: Fresh and citrus zest explode form the glass with mineral notes intertwined with lemon, white peach and washed slate. Crisp acidity is obvious with a light and dry finish.
Food Pairing: Beer battered fish and chips with lashings of lemon, Thai fish cakes with fresh Asian salad or pork dumplings with Vietnamese greens.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 200 cases
Cellar potential: 10+ years
Wine consultant: Joanne Irvine
$24.00
Vineyard: Four tonne of Riesling fruit was sourced from a neighboring vineyard in Eden Valley, machined picked in the cool of the evening.
Season: The vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering to ensure above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year with rain falling around veraison (late January). Hand managed canopies ensured open, light and airy vines could ripen fruit to a high quality with a broad spectrum of fruit flavours.
Wine making: NA
Appearance: light straw & green hues
Aroma/Bouquet: Vibrant lifted floral perfume with lemon citrus that overlays notes of kiwi fruit, green apples and musk.
Palate: Ripe nectarine, apple with soft lemon and lime sorbet on the finish. A medium dry sweetness on the palate, the wine develops texture and depth with vibrant acidity.
Food Pairing: Spicy cuisine or as a dessert wine enjoyed with cheese plates and lemon meringue pie.
Alcohol: 10.8%
pH: NA
Acidity: NA
Residual Sugar: 24 g/L
Production: 230 dozen (750ml)
Cellar potential: 5+ years
Wine maker: Christa Deans
$28.00
Vineyard: Estate grown across five acres in the heart of the Eden Valley wine region. Old vines established on own roots in thin rocky soils. The challenging environment maintains low yields, with tight bunches and concentrated fruit formation. Traditional hand management of the vineyard enables vines to capture individuality specific to site location.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximizing Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: Free run juice was captured and chill fermented with delicate lees stirring before a final filtration and bottling.
Appearance: Clear
Aroma/Bouquet: Hints of musk and apple blossom underpinned by citrus lime.
Palate: Lemon zest and lime with hints of sage and mineral carry through to a dry, crisp finish.
Food Pairing: Grilled halloumi with lemon zest and seared greens, Lemon and thyme roast chicken, Duck terrine with freshly baked sourdough rolls or seasonal fresh seafood dishes.
Alcohol: 12%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 572 dozen (750ml)
Cellar potential: 15+ years
Wine maker: Christa Deans
$45.00
Vineyard: Cyril Henschke developed the Henschke reputation for premium Riesling wines as early as the 1950s from vineyards in Eden Valley. This region provides ideal ripening conditions for the Riesling grape and has a unique track record of exceptional ageing potential for the variety. The vineyard is planted on sandy loam over gravel and bedrock with patches of clay.
Season: A later start to picking with a mild period with the last grapes being picked in mid-May. A wet winter gave a good foundation for dry-grown vines, established on own roots. A cool, wet and fiercely windy spring followed, with a slightly higher spring rainfall than the Barossa Valley, which delayed flowering. A mild summer with regular rainfall events followed and allowed the grapes to reach full maturity. The vintage will be characterized by impeccable floral and vibrant Rieslings, an indicator of our slightly cooler conditions.
Winemaking: Hand picked Riesling grapes were fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters.
Appearance: Pale straw with green/gold hues.
Aroma/Bouquet: Exquisite aromas of flowering lemon citrus, bath salts, concentrated white currants, limes and grapefruit zest, with hints of Frangipani and green peppercorns.
Palate: Clean and layered with ripe limes and succulent white currant. Mineral talc-like texture and purity of zesty acidity for long and dry finish.
Food Pairing: Grilled seafood, Asian cuisine such as Vietnamese chilli, crab and mango salad.
Alcohol: 11%
pH: 2.98
Acidity: 6.98g/L
Residual Sugar: NA
Production: NA
Cellar potential: 25+ years
Winemaker: Stephen Henschke
$30.00
Vineyard: The Heirloom Vineyards Riesling was made from the best Eden Valley fruit with manicured old vines embody the very best in cutting edge, but old school viticulture and wine making. Hand tended vines are managed individually.
Season: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule with Riesling coming off at the end of March and into April.
Wine making: Hand tended and sorted bunch by bunch, naturally fermented on free run juice with ambient vineyard and winery yeasts. Gently tank pressed and stored on yeast lees for 9 months before bottling.
Appearance: The̴ colour is bright with beautiful onomatopoeic like green straw tinges at the edges of the glass. Bright and crystal clear with little development. Let it catch the light and marvel at the sparkle.
Aroma/Bouquet: The aroma is a fragrant and floral beauty. Hyper-intense Eden Valley Riesling bouquet. This Heirloom Riesling displays flowers blossoming, especially jasmine and textbook limes and lemon rind but also with hints of gingerbread and lime cordial. Some delicious hints of classic fresh custard and toast characters seem to be emerging in the background.
Palate: This palate has that extra dimension, not just fresh and fruity but a marvellously mouth filling palate; a touch of creamy mouth-feel a wonderful part of the landscape. All balanced sweet and zingy citrus but overall a pristine, elegant pure Eden Valley Riesling with flavours that fulfils and refresh. Taught acidity with washed river stone-like minerality, which delves into green apples. The definition of Riesling flavour is long, ample and fine.
Food Pairing: Coffin Bay Oysters with white wine vinaigrette and pomegranate, Thai Chicken curry, barbecued lime and chilli Crayfish…..
Alcohol: 11.5%
pH: 2.77
Acidity: NA
Residual Sugar: 0.9g/L
Production: N/A
Cellar potential: 20+ years
Wine maker: Elena Brooks
$27.00
Vineyard: Heathvale Vineyard is located only a few minutes drive from Henschke Cellar Door in Eden Valley. Elevated at 400 - 450 meters, the Riesling vines are planted on an east-facing, lean stretch of soil. The low-yielding vineyard is planted with four different clones to promote diversity in the field and complexity in the final wine.
Season: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule also getting back to “normal” with Riesling coming off at the end of March and into April.
Winemaking: The fruit is handpicked and pressed in a bag press before the chilled settled free-run juice is cold fermenting over 14 days to preserve the aromatics of the juice.
Appearance: Bright pale straw in the glass with faint hues of green, the 2017 displays finely-honed characters that have made the Eden Valley a benchmark region of Riesling.
Aroma/Bouquet: Floral aromatics with fresh citrus, lemon sherbet bound together with generous minerals and flinty slate notes traditionally found on the Heathvale Riesling site.
Palate: The wine is persistent with rolling viscosity, crisp and fresh with a dry finish expected from a quality Eden Valley Riesling.
Food Pairing: Grilled seafood, freshly shucked Coffin Bay Oysters, Sashimi of King Fish served with Radicchio salad featuring finger limes and grapefruit side.
Alcohol: 12%
pH: 3.19 g/L
Acidity: NA
Residual Sugar: .45 g/L
Production: 170 cases
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
$35.00
Vineyard: 100% Estate grown Riesling handpicked from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m
Season: A near perfect season of warm days and cool nights provided even ripening conditions. Outstanding fruit quality showing excellent depth and concentration.
Winemaking: Crushed and de-stemmed, cool fermentation in stainless steel to preserve primary fruit and perfume with minimal intervention to exacting quality standards. Stabilized, fined and filtered before bottling while young and fresh.
Appearance: Vibrant, pale yellow green.
Aroma / Bouquet: Perfumed spring garden floral, linden blossom and lemony citrus tones.
Palate: Classic elegance and power of Eden Valley Riesling. Brimming with vivacious lemon and kaffir lime juice flavours. Crisp, dry and pure with steel minerality and sherbet tang. Remarkable length and longevity.
Food Pairing: Delicate flavours, spicy Asian and Thai style dishes, seafood and crustaceans. Oysters, whiting, snapper, lobster, prawns, crab, sashimi, seaweed salad. White wine, citrus and lemon sauces. Fresh curd cheese.
Alcohol: 12.3%
pH: 3.04
Acidity: 6.6g/L
Residual Sugar: 2.9g/L
Production: 330 dozen (750ml)
Cellar potential: up to 2030
Winemaker: Joanne Irvine
$32.00
Vineyard: The vineyard was planted in the early 1920's and is renowned for delivering excellent Riesling fruit. Old vines still need meticulous attention which most requirements are done so by hand management. Dry grown outside the town of Springton on the southern end of the Eden Valley wine region.
Season: Late rain finally came in the 2009 spring and early summer which was needed to replenished a very dry soil profile. Moving into the 2010 vintage, the season produced fine mild conditions with only a few intense heat days to allow for superb ripening.
Winemaking: NA
Appearance: Golden colour with green hues
Aroma/Bouquet: A lively herbaceous aroma with toasty buttery richness.
Palate: Mouth-filling lime citrus with toasty nut overtones. A deep textured wine with a long lingering and complex palate. The wine will develop with more fruit intensity and butterscotch depth.
Food Pairing: Matured cheese, Thai curries, risotto and cream based pasta dishes.
Alcohol: 12.9%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Colin Forbes
$24.00
Vineyard: Located in the Eden Valley region of Springton on a gentle slope is the Forbes & Forbes Riesling vineyard. Grown at an altitude of 440 meters in sandy loam soil with an array of ancient rock forms consisting of schist, quartz, ironstone and granite.
Season: Generous winter rain replenished the soil profile from late winter into early spring. Cool evenings allowed for slow fruit development leading into warm summer days. The season in combination with cool evenings maximised Riesling flavour with consistent growth and quality bunches. Certainly a vintage of premium class.
Wine making: 100% Riesling grapes were handpicked and gently pressed to capture the free run juice. The Riesling juice was settled for 48 hours following an extended fermentation temperature at 15-22 degrees before fining and bottling.
Appearance: Clear to pale green
Aroma/Bouquet: Fresh citrus, perfumed petals and green apples.
Palate: Zingy mandarin overtones with an abundance of lemon and limes. Washed slate minerals fill the palate with fresh crisp acidity, dry and well balanced.
Food Pairing: Freshly shucked Oysters, Beer battered fish and chips, spicy cuisine or try creamy pasta dishes.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: 3g/L
Production: 200 cases
Cellar potential: Now – 10+ years
Wine maker: Colin Forbes
$25.00
Vineyard: The Riesling used for Ratafia is located at our Avon Brae vineyard in the High Eden region of Eden Valley. Grown at an altitude of 490m with regular breezes allowing for healthy growing conditions.
Season: The 2006 vintage is seen as another high quality year but yields in most varieties were down by 15-20%. The vintage was one of the earliest on record, with whites were nearly all picked by the end of March.
Winemaking: The wine grapes were allowed to sweeten on the vine before hand harvesting and traditionally pressed before chill fermentation. Once fermented dry, an addition of fortified wine was added before bottling and aging to release.
Appearance: Pale yellow golden colour.
Aroma/Bouquet: A distinctive toffee apple nose with hints of fairy floss.
Palate: A generous palate of rich, mouth filling fruit with golden syrup characters, trails on to a lingering, cleansing finish.
Food Pairing: Cheese plates, a large glass of ice for a refreshing summer wine, de-glazing, create a syrup for citrus sponge. Versatile and enticing!
Alcohol: 18%
pH: 3.16
Acidity: NA
Residual Sugar: 3.04 g/L
Production: 2000 dozen (375ml)
Cellar potential: 25+ years
Winemaker: Christa Deans
$35.00
Vineyard: This is our second Reserve Riesling and is made from fruit, from selected rows on Block 7, on the eastern aspect of the lake at Avon Brae.
Season: The dry weather meant that when the night time temperature dipped, there were again late frosts, but thankfully not damaging Avon Brae. December and early January were warm but rains at the end of January and early March were welcomed. Along with milder weather, we eventually realised the ideal ripening conditions.
Winemaking: NA
Appearance: Pale straw yellow in colour.
Aroma/Bouquet: A lifted, perfumed, floral nose, with hints of lavender.
Palate: Steely minerality on the palate, with more lemon than lime.
Food Pairing: Aged, hard cheese or any creamy dishes. Beautiful with fresh oysters.
Alcohol: 12.3%
pH: 3.04
Acidity: NA
Residual Sugar: 3.04 g/L
Production: 267 dozen (750ml)
Cellar potential: 15+ years
Winemaker: Christa Deans
$22.00
Vineyard: The Riesling was carefully blended from three different blocks within the Avon Brae Vineyard.
Season: In stark contrast to the previous year, the growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule also getting back to ‘normal’ with Riesling coming off at the end of March and into April.
Appearance: Pale straw in colour.
Aroma/Bouquet: A perfumed nose of frangipani and rose with a hint of apple.
Palate: The palate is broad including tropical fruits, luscious lime juice and lemon with lip smacking acidity providing a clean finish.
Food Pairing: Great match with seafood, Asian cuisine or full flavoured dishes such as Thai Chicken Curry. Fabulous on a hot Summer’s day to cope with the heat.
Alcohol: 11.3%
pH: 3.26
Acidity: NA
Residual Sugar: 2.95 g/L
Production: 230 dozen (750ml)
Cellar potential: 10+ years
Winemaker: Christa Deans
$28.00
The Zeitpunkt Riesling is certified organic - from vineyard through to winemaking. As with all Chaffey Bros. Wine Co. they are vegan friendly.
Vineyard: Situated in the pristine area of Flaxman Valley this Organic Eden Valley Riesling has been organically grown and hand-picked on two different dates to capture natural acidity, freshness and intense flavour.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: The fruit was whole bunch pressed and fermented on solids followed by bottling without fining and minimal sulphur addition.
Appearance: Clean and clear.
Aroma/Bouquet: Aromas of fresh first rainfall with white floral and jasmine notes.
Palate: A classic style of Eden Valley Riesling, light, crisp with notes of minerals and lemon citrus. Very dry on the palate with flavours of wet slate and grapefruit with balanced acidity dancing across the palate to deliver a wine of perfection.
Food Pairing: Lovely with any type of seafood or a crisp and crunchy Asian salad.
Alcohol: 11.5%
pH: NA
Acidity: 6.4 g/L
Residual Sugar: 0.4g/L
Production: NA
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
$25.00
Tripelpunkt in physics is the thermodynamic conditions at which the solid, liquid and gaseous phases a substance coexisting equilibrium - The quest for precision, texture & balance.
This Eden Valley Riesling delivers aromas of jasmine, honeysuckle, mandarin which float from the glass and lead to a palate of delicate texture evolving to a soft and textural mineral finish with a subtle and refreshing edge.
The Riesling grapes are sourced from three exceptional vineyards in the Eden Valley area. Grapes are handpicked, whole bunched pressed and have skin contact for 18 hours.
Alcohol: 11.5%
Acidity: 6.0g/l
Residual Sugar: 6.1g/l
Vegan & Vegetarian friendly: Yes
$28.00
Sparkling Riesling is a new wine style introduced by Chaffey Bros. as the first Eden Valley Sparkling Riesling. It is light, crisp and refreshingly aromatic; very much like the Italian Prosecco - simply delicious!
Vineyard: Grown from old vines in the Fechner family vineyard located in the northern end of Eden Valley, known as Moculta. Vineyard: 380m
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: A blend of Riesling 80%, Kerner and Gewurztraminer, co-fermented and finished with a superfine bubble.
Appearance: Pale straw in colour.
Aroma/Bouquet: Subtle aromas of tropical fruits.
Palate: Mineral notes of fresh flint, white peaches and zesty lemons explode from the glass. A light fizz on the palate that lifts this wine to a third dimension, light and refreshing.
Food Pairing: Shellfish, spicy cuisine & cheese platters.
Alcohol: 12%
Producers License : 51206730
You must be over the age of 18 to purchase from this website, for more information, please see Drink Wise.
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