Mitchell Watervale Riesling 2004
The Stelvin closure will ensure the safety of the wine to reach maturity over a decade or more, while providing beautiful, fresh, lively, zesty drinking immediately.
Mitchell's two original vineyards within the Clare District are at Watervale neat the Southern end of the region, and at Sevenhill, near the winery. Riesling and Cabernet were the original varieties produced, but the additions of Shiraz, Semillon and Grenache over the years have added tremendously to the Mitchell offering. Andrew grew up in the Clare Valley, and has always had tremendous respect for the area's fruit quality, in particular Riesling, Cabernet Sauvignon and Shiraz. Both Andrew and Jane earned formal degrees in Wine Science and Wine Production, respectively, and have been instrumental in developing the justly deserved worldwide recognition for Clare and its wines over the past 25 years.
The Clare Valley is actually a series of narrow north to south valleys, each with a different soil type 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; westerlies blowing in from the Spencer Gulf influece this area's climate.
The differences in soil, elevation, degree of slope and weather 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.
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, Washington, cooler regions of California, and the Finger Lakes region of New York.
In the Glass
Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.
Riesling is quite 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.
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.