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Pipers Brook Vineyard Riesling 2001

Riesling from Australia
    0% ABV
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    0% ABV

    Winemaker Notes

    This wine is sourced entirely from our vineyards in the Pipers Brook region of northeast Tasmania. The inspiration for this wine is the steely, complex style of riesling produced in Alsace. The cool climate of Pipers Brook combined with close planted vineyard and well drained gravelly soils work together to produce a wine which indeed bridges the gap between traditional Australian riesling with its toasty, oily characters and the northern European rieslings with their floral scents and lighter palates. This wine has very good ageing potential. Bottle age produces added softness, roundness and golden colour. WINEMAKERS NOTES The ripening period for riesling this year was unusually long, starting in late-March and finishing in early-May. The grapes were picked at night and in the early morning and cooled before processing, measures all designed to protect and encapsulate the characteristics of this delicate variety. The fruit also had limited skin contact and was bottled early to capture the primary fruit aromas. Tasting Notes Colour: Very pale lemon-gold indicative of cool climate origins Bouquet: Shows influence of a warmer season with highly aromatic Asian tropical fruit aromas, guava and limes; also some floral characters (jasmine and rose) the overall impression is of good complexity. Palate: The palate is soft, rich and full with some tannin structure coming from skin contact but the overall balance is dry making this a very good food wine. Fruit flavours are long and the acid finish refreshing Food Suggestions: Asparagus with parmesan shavings and balsamic vinaigrette, Thai pork stir-fry with chilli and basil, slow roasted belly of pork with black rice vinegar.

    Critical Acclaim

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    Pipers Brook Vineyard

    Pipers Brook Vineyard

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    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    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, 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 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 petrol.

    Perfect Pairings

    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.

    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.

    LAU2745627_2001 Item# 56832