$35.00
Vineyard: Nestled in the Barossa Hills on the Eastern side of Eden Valley, the vineyard is one of the oldest in the region, planted in 1932 by the Lehmann family.
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 salmon pink.
Aroma/Bouquet: Crisp and lively with lifted aromas of raspberry, watermelon and apple blossom.
Palate: Vibrant, light and refreshing with delicate nuances of raspberry, confectionery, fairy floss and delicate summer berries.
Food Pairing: Grilled shellfish, tapas, spicy foods and matured cheese.
Alcohol: 12%
pH: 3.42
Acidity: 4.3g/L
Residual Sugar: 3.4 g/L
Production: NA
Cellar potential: 2 years
Winemaker: Simon Adams
$25.00
Vineyard: Rileys Pinot Noir vineyard is situated outside the township of Eden Valley on the family estate. Pinot Noir is not normally grown in the Barossa wine region but Rileys site is higher than others and challenged by cooler than average evening temperatures, allowing a variety such as Pinot Noir to be grown.
Season: The vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to 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 and rainfall around veraison in late January brought relief to dry-grown, old-vine Eden Valley vineyards. Rainfall came in early March which and allowed the vines to refresh without damaging wine grapes.
Wine making: The grapes were hand picked, gently pressed in a traditional basket press before a short time on skins to transfer some colour. New French oak barrels were used to mature the Pinot Noir and bottle for release.
Appearance: Light red brick with purple hue
Aroma/Bouquet: Lively aromas of strawberries and cherries, with a delicate hint of spice.
Palate: The Pinot Noir has delightful fresh berries on the immediate palate with hints of plum and black pepper. Light to medium bodied with a soft and slightly savory finish.
Food Pairing: Chinese five spice duck, Risotto with Parmesan and garden peas or Maggie Beer's Pheasant Farm Pate with freshly baked french stick.
Alcohol: 12%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 300 Cases
Cellar potential: Now - 2025
Wine consultant: Joanne Irvine
Producers License : 51206730
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