Pikes Riesling Traditionale 2009
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Parker
Robert -
Spectator
Wine
Product Details
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Somm Note
Winemaker Notes
Palate: Crisp, fresh and dry, loaded with zesty lemon and grapefruit flavours wrapped around a spine of crunchy, mineral acidity.
Summary: Another lovely Pikes Riesling from what could turn out to be one of the great recent vintages – certainly the best since 2005. Makes a fantastic drink as a crisp, young white, but will take 7-10 years in the bottle for those who like bottle aged Riesling
Professional Ratings
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Robert Parker's Wine Advocate
Pikes- 2009 Traditionale Riesling is light straw-colored with an enticing nose of mineral, lemon-lime, citrus, and floral notes. Ripe, exceptionally concentrated, and vibrant on the palate, it has the acid structure to evolve for 4-5 years and should drink well through 2019.
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Wine Spectator
Light and distinctive for its effusive pear, lime and star fruit aromas and flavors, fitting together neatly on a classic dry frame. Drink now through 2019. 2,000 cases made.
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The Pike family have been making hand crafted beverages in South Australia for 5 generations. With its origins in the brewing and soft drink industry dating back to 1886, the Pike name, and its iconic English Pike Fish is now synonymous with Clare Valley, and Riesling in particular.
Pikes Wines was established in 1984, and its viticulturist founder Andrew Pike still oversees the vineyard and overall business. Chief Winemaker Steve Baraglia is undertaking his 19th vintage in 2021, his second as Chief Winemaker after co-founder winemaker Neil Pike retired in January 2020.
Nestled in the unique Clare Valley sub region of Polish Hill River, Pikes pride themselves on make precise yet delicious Riesling that reflects the vineyards and the vintage from which it came. There is nowhere to hide when making great Riesling; every decision and process is critical. From Vineyard to bottle, everything must be done without compromise.
Their red winemaking approach is more laissez faire, embracing the use of spontaneous fermentation, small open fermenters, compressed air cap management, and minimal oak influence. The goal being to showcase the brightness and vibrancy of the fruit, that comes from their estate due to its higher elevation, cold night time temperatures, and it’s slatey slightly acidic sub soils.
Andrew Pike’s viticultural philosophy is underpinned by the idea that healthy vines make great wine. As such great effort goes into creating an environment that allows the vines to flourish. Pikes have championed the use of under vine straw mulch, mid row cover-cropping, and minimal chemical use for decades. All organic solid waste from the winery is composted with cow manure and returned to the soil, whilst all liquid waste is treated via a system of natural reed beds before being used to irrigate the vines.
Pikes aim is to produce wines that are light on their feet yet grounded, balanced, and most importantly, delicious.