Pewsey Vale Eden Valley Riesling 2016
Enjoy on its own, or with fresh oysters, seared scallops, Thai beef salad or salt and pepper squid.
Vegan and Vegetarian Friendly
Critical AcclaimAll Vintages
The Pewsey Vale Vineyard was established at Eden Valley in 1847 producing some of Australia’s first cool climate wines. The early Pewsey Vale Vineyard Rieslings were exported to England where they won numerous awards in the prestigious wine shows of the era. Today Pewsey Vale Vineyard is a highly esteemed, specialist, single site estate vineyard with provenance. Riesling is our single focus. Elevated above the Barossa Valley on undulating land, Eden Valley is situated between 450 and 500 metres above sea level. At this altitude, the cooler temperatures and greater diurnal range allow the grapes to retain their natural acidity, with aromatics and fine flavours slowly developing well into the cool, dry autumn. The soils through Eden Valley are generally shallow, rocky and acidic, in many areas suited only to the grazing of sheep and cattle. There are special pockets with slightly deeper soils and finer rocks, where the vineyards have been planted. Pewsey Vale is one of the great Riesling vineyards of the world. Where a true alliance between nature and variety exists, the need for human intervention is minimal. Gentle guiding hands and an understanding of place are all that is needed to create consistent and delicious wines… vintage after vintage.
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 the 1850s or before. Many of them are dry-farmed and bush-trained, still offering less than one ton per acre of inky, intense, purple juice.
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.