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Petaluma Hanlin Hill Clare Valley Riesling 2008

Riesling from Clare Valley, Australia
  • WS91
  • JH91
12.5% ABV
  • JH96
  • W&S93
  • WS91
  • WE91
  • JH94
  • WS90
  • JH96
  • WS91
  • WE90
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2.7 3 Ratings
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2.7 3 Ratings
12.5% ABV

Winemaker Notes

The 2008 Petaluma Hanlin Hill Riesling is the product of a drought vintage, which is becoming the norm. However, wonderful balance has been the hallmark of this vineyard since our first vintage in 1979 and in 2008 we achieved low pH and high acid that winemakers dream about. Passionfruit, pear and apple aromas and flavors are backed up by lovely intense lemon-lime with a slatey, mineral dry finish, typical of the Hanlin Hill Vineyard.

Critical Acclaim

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WS 91
Wine Spectator
This tangy white brims with lemon, pineapple and mayflower flavors, lingering easily on the generous, focused finish. Drink now through 2018. 800 cases imported.
JH 91
Australian Wine Companion
As with all the top screwcapped rieslings, not a breath of reduction; a wine still tightly wrapped up, but the perfect balance and length give a gold-plated guarantee the wine will grow exponentially in bottle over decades to come.
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Petaluma

Petaluma

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Petaluma, Clare Valley, Australia
2008 Hanlin Hill Clare Valley Riesling
Petaluma, founded by world-famous winemaker Brian Croser, is widely regarded as Australia's pre-eminent small winery. Petaluma wines are made in various vineyard sites, each selected for specific characteristics.

Clare Valley

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The Clare Valley is actually a series of narrow north to south valleys, each with different soil types and slightly different weather patterns along their stretch. In the southern heartland between Watervale and Auburn, there is mainly a crumbled, red, clay loam soil called terra-rossa and cool breezes come in from Gulf St. Vincent. A few miles north in Polish Hill is soft, red loam over clay and is influenced by westerlies blowing in from the Spencer Gulf.

The differences in soil, elevation, degree of slope and weather influences enable the region to produce some of Australia’s finest aromatic, spicy and lime-pithy Rieslings, as well as excellent Shiraz, Cabernet Sauvignon, and Malbec with ripe plummy fruit, good acid and big structure.

Clare Valley is an isolated farming country with a continental climate known for its warm and sunny days, followed by cool nights—perfect for wine grapes’ development of sugar and phenolic ripeness in conjunction with notable acidity levels.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

RPT64730396_2008 Item# 101971

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