Crawford River Riesling is a particularly fine, mineral expression of the Crawford River site and the season – and is always an exciting release each year.

Delicate citrus, white florals and green melon combine with hints of chalk and talc on the nose. A stone-like mineral quality flows from the start of the palate throughout, alongside chalky texture and layers of complexity that meld fruit weight and acidity seamlessly.

These elements combine to create a wine of great balance with terrific persistence that will benefit from time in the glass.

Winemaking:

The fruit is carefully hand harvested and taken to the winery in pristine condition. For the 'Estate' Riesling, all the fruit is whole bunch pressed which Belinda believes 'adds additional precision on the palate.'

The juice goes straight into tank where it is settled for four days, it is then racked to remove it from gross lees prior to fermentation. Fermentation starts soon after and care is taken to keep it cool, around 14 °C. After fermentation is complete the wine is held on fine lees for a minimum of 8 weeks with Belinda noting “This is very important for the textural element of the wine.” A hallmark of the Crawford River Riesling.

About Crawford River Vineyard:

The fruit for this wine is sourced from the original Crawford River vines, planted in the mid 1970's. The site was selected by the Thomson’s for its cool climate, long growing season and unique soil structure.

The vineyard lies at the alluvial edge of a volcanic lava flow.

Its roots are in a complex, mineral-rich soil base. Gravelly, friable, basalt loam overlays permeable clay which in turn lies above a limestone base created by an ancient, risen seabed.