Riesling

Meyer lemon, lime, and high natural acidity balanced on the palate by rounded flavours of light ginger and white peach.

Green apple, grapefruit, melon, lime juice, and lemon sorbet with floral overtones of jasmine and citrus blossom.

Spiced Thai tofu or Thai roasted duck

Our 2021 riesling is grown at Temple Bruer’s Eden Valley Vineyard situated on Keyneton Road, which was purchased in 2011, reconstructed and converted to organic. The riesling block is over 40 years old and is elevated on a rolling hill on a steep gradient which runs north-south. The soil varies throughout the vineyard but at the riesling site it mainly comprises of loamy sand with lots of quartz gravel and rock in the subsoil.

Riesling was picked on the cool early morning of March 11th at 10.4 Baumé and had a pH of 2.95. The grapes were quickly cooled further to 5ºC and very gently pressed. The juice was sent to a cold settling tank where it was racked the next day, and warmed slightly to 11ºC where fermentation commenced. The ferment hovered at approximately 13ºC for the majority of the time and lasted 2.5 weeks. Directly after fermentation the wine was again cooled, and sulphur dioxide was added where it then stayed on lees for approximately 2 months to enhance texture and complexity. The wine was then racked off gross lees and heat and cold stabilised prior to bottling in October 2021.

A moderately wet spring and early growing season. The conditions were excellent for flowering and fruit set across multiple regions in South Australia. The 2021 vintage and the later growing season were very cool and dry, which led to slower ripening over the season and low disease pressure. A slow and mild ripening period meant natural acidity, concentrated fruit flavour and fine tannins were seen from all Temple Bruer vineyards. As a result of these conditions, yields across the vineyards were also high. Picking began in late January in McLaren Vale and finished in May with Eden Valley.