Winemaker Notes
Our most popular Riesling style and perhaps the most conventional; this is what is usually expected with a dry Riesling. The residual sugar, although only 9 grams, is enough to broaden the wine on the palate and the acidic lemon and lime found in the R0 give way to the sweeter versions of the fruit. There are usually hints of peach and grapefruit as well. The lovely floral nose remains and the extra residual sugar gives the wine a balance that softens the acid found in the R0.
The R9 matches well with seafood and meats such as turkey or chicken.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, 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. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.