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Flat front label of wine

Craneford Edna Valley Riesling 2001

Riesling from Barossa Valley, Barossa, Australia
  • RP87
  • W&S86
0% ABV
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Winemaker Notes

John Zilm is fanatical about Aussie Riesling and a bigger fan of the Eden Valley style than that of the Clare Valley. Sit down to a meal with him in his very hip and trendy restaurant and he's likely to pull out a Riesling 10-20 years old and you're bound to be very impressed. Think of Aussie Riesling as being similar to New Zealand Sauvignon Blancs but without the herbaceous edge - instead, they have a bright citrus and lime character with a lot more driving acidity.

Stony, lemon lime-like aromas and flavors are found in the light to medium-bodied, fresh, dry Riesling. Drink this impressive Australian white over the next 1-2 years.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
W&S 86
Wine & Spirits
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Craneford

Craneford

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Craneford, Barossa Valley, Barossa, Australia
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Established in Springton in 1978, Craneford Wines was relocated to its current home in Truro in 1998. It has grown to be a self-sufficient wine production facility. Wines are made from start to finish on site. This gives us quality control of the wine at all times.

In mid 2006, Carol Riebke was appointed as winemaker with John Glaetzer overseeing. John is a winner of four Jimmy Watson Trophy's during his extensive career as chief red wine maker at Wolf Blass Wines. As a team, Carol and John ensure that premium quality wine making remains the focus at Craneford Wines.

Fruit parcels from our growers are independently processed during the winemaking process. This maintains the unique character of each vineyard. Final blends are made only after the wines have been individually tasted and analysed to ensure that they show classic Barossa Valley flavours as well as being complex and well balanced. Craneford’s aim is to continually produce the highest quality wine from the best Barossa Valley fruit available.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

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.

WWH366DRI12_2001 Item# 56145