RockBare The Clare Riesling 2015
2.0
7.69
2.98
12.1
Hailing from the Claire Valley, this attractive reisling has a fleshy palate of freshly squeezed lemon juice complimented by hints of tangerine peel and orange blossom honey that seamlessly meld with a funky mid palate complexity including traces of subtle, spicy stem ginger and river stone, pair this witha couple of dozen natural oysters.
Lifted, vibrant aroma of lemon blossom and balm with a calming, fragrant trace of white florals.
100% Riesling
Machine harvested during the cool of the night. Ferment started naturally with indigenous yeast in stainless steel tank to promote a little funk then inoculated over the top followed by long cold fermentation in order to retain valuable volatile components. Quick separation and clarification off yeast lees post fermentation to ensure cleanliness. Bottled under sleek and classy Stelvin LUX screwcap to retain freshness.
Attractive, fleshy palate of ‘Bickfords’ lime cordial and freshly squeezed lemon juice complimented by hints of tangerine peel and orange blossom honey that seamlessly meld with a funky mid palate complexity including traces of subtle, spicy stem ginger, river stone and a slight kerosene edge. The cautious inclusion of some drying phenolics adds a mouth filling textural element and along with the crisp, minerally natural acidity has given a unique and distinctive European twist whilst also providing a lingering, zesty grapefruit pithiness on the finish.
2.0
7.69
2.98
12.1
I wanted to craft a wine that whilst containing the classic citrus regional characteristics of the Clare Valley still maintained its own unique and distinctive appeal. Paying homage to the regions tradition and history this wine is expressive but with a distinct funky European style to it. I sourced some of the purest fruit in the region from the Leasingham sub-region, which was brimming with flavour. As we were able to dejuice at the facility directly across the road the decision was easy to abort hand picking in favour of machine picking at night as I wanted to pick up some light phenolics in order to help lift the texture of this wine. I was also keen to achieve a funky element to compliment the phenolics via indigenous yeast starting the ferment. With ample flavour, mouth-watering acidity, texture and expression, I eagerly await the response on this first release, which may take some time as this wine will cellar extraordinarily well!