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Pewsey Vale Eden Valley Riesling 2011

Riesling from Barossa Valley, Barossa, Australia
  • WS93
  • WE93
  • W&S91
  • RP90
  • JH90
12.5% ABV
  • JS93
  • RP91
  • WE90
  • JS96
  • JH95
  • WS90
  • JS95
  • JH91
  • WS91
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3.5 4 Ratings
12.5% ABV

Winemaker Notes

#56 Wine Spectator Top 100 of 2012

The 2011 Pewsey Vale Vineyard Riesling is a classic example of dry Eden Valley Riesling. A pale straw with green hues, the wine shows intense fruit aromas of talcum, crushed stone and lemon lime fruit, with a hint of overlaying dried herb. The palate shows great length and depth with lemon and limes. The wine finishes with a soft but fresh natural acidity which balances the flavour intensity and a minerality that will reward medium to long-term cellaring.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Up front and refreshing, offering a seamless mix of lime, pear and green apple flavors. This wine's details gain momentum on the finish, where smoke, lanolin, beeswax and chamomile accents add complexity and depth. Drink now through 2027.
WE 93
Wine Enthusiast
This release deserves some sort of award for consistency, year in and year out. The 2011 is light to medium in body and long, zesty and vibrant on the finish. Aromas and flavors of bergamot, honey (although the wine is completely dry) and toast are classic aged Eden Valley Riesling. Drink now–2030.
Editors' Choice.
W&S 91
Wine & Spirits
Tight and flinty, this wine needs several years of bottle age to soften and develop. The texture is lithe, the flavor packed with lime and crushed stone. Restrained, almost severe for the moment, this should plump up with age.
RP 90
Robert Parker's Wine Advocate
The 2011 Riesling offers a youthfully muted nose of lemon peel, kumquat and green apples with hints of chalk dust and peach blossoms. Dry and light to medium-bodied, the palate has plenty of tension and nervy, tight-knit flavors marked by crisp acid and a long finish. Drink this one 2013 to 2021+.
JH 90
Australian Wine Companion
Some straw-green colour development; overall, has rich and riper aromas and flavours than most from this vintage, making the wine ideal for immediate drinking, although it is in fact bone dry.
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Pewsey Vale

Pewsey Vale

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Pewsey Vale, , Australia
Pewsey Vale
Pewsey Vale Vineyard was first planted to Riesling by Joseph Gilbert in 1847. The site was later purchased by well known grazier Geoff Angas-Parsons whom in 1961 invited his friend Wyndham Hill Smith to jointly develop the historic vineyard site. They believed the site could produce "delicate Rieslings in the Germanic style".

With an altitude varying between 485 metres and 500 metres, Pewsey Vale sits 250 metres above the Barossa Valley floor. The cooler temperatures found at this height encourage a longer ripening period which extends well into autumn. This longer ripening period is essential for producing superior quality grapes with exceptional flavour and character - hallmarks of Pewsey Vale wines. Block to block variation enables winemakers to select from separate parcels of fruit to tailor wines to the Pewsey Vale style, ensuring consistency from vintage to vintage.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SOU136377_2011 Item# 116014

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