GROSSET Springvale Riesling Watervale South Australia
If the Polish Hill is power and intensity, the sub-regional Springvale Riesling resonates pure fruit with mouth watering slatey acidity. The fruit derives from the hilltop-sited Springvale Vineyard in the north-eastern corner of the Clare Valley's Watervale sub-region. The thin topsoils are red loams interspersed with shale over limestone and the vines are deeply rooted into slate bedrock. With a high exposure to sunlight and anchored in Mintaro Shale, the sturdy vines produce grapes with "big berries, chunky bunches and a lime green fruit profile". After de-stemming and crushing through a modified 'French crusher', the juice is cooled down to around 12°C and drained. Little pressure is exerted on the fruit resulting in roughly 500 litres per tonne and minimal phenolic pickup. This free-run juice is cold settled at 2°C for around five days before being yeasted and fermented in closed stainless steel fermenters. Neither pressings nor finings are used in the wine. Grosset says, "The characteristics of soil and vines preview the nature of Springvale Riesling." The wines are typically fresh and minerally with lemon curd/ lime/ camomile aromas, with richness, volume, indelible acidity and pronounced Riesling fruit flavours. Springvale Riesling is a classic Watervale style. Originally released as non-site specific Watervale Riesling, the name 'Springvale' emphasises it's single vineyard provenance. As the wine ages it develops more lime intensity and beautiful honey/ toast complexity.
2010, 2009, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1997, 1996, 1995, 1994, 1991, 1990, 1989, 1982.
Andrew Caillard MW, Langton's