Crawford River Riesling

Established in 1874 as a cattle station, the isolated 11.5-hectare vineyard at Crawford River is positioned at the edge of a volcanic lava flow. The dry-grown vines planted in 1975 produce exquisite riesling fruit. Juice is settled with no filtration prior to fermentation, followed by six to eight weeks on gross lees and four to six weeks on fine lees before blending. With its intense pear to apple granita and fleshy lemon curd to pink grapefruit pulpy richness, persistent and finessed. Unusual for the Australian idiom, Crawford River Riesling also ventures into a pithy stone fruited spectrum. Superb thrust of fruit and parry of structure.