A love of Clare Valley Riesling, demonstrated in a slightly different way. Clare is known for its bone-dry, limey Rieslings with weight but rarely textural. Steve has taken Clare Riesling to a disco, got it a little tipsy, and then took off for the moon together. This is out of this world and not of this world in many respects. The slow, oxidative handling with wild fermentation, a little phenolics and loads of solids is something Steve learned while working in the Rheinhessen. Has the texture in this wine been mentioned yet? TEXTURE! The acid is certainly there and warranted, providing the stability to enjoy this wine a decade or three down the line. There is a bit of funk there but of the disco funky variety.
The grapes were hand harvested and whole-bunch pressed in a very, very slow and light manner. The juice started to go shades of brown, which is exactly what Steve was wanting. The pressing took quite some time and most of the juice spent upwards of eight hours with a degree of skin contact at the press. The juice was sent to two stainless steel fermenters to ferment naturally at a cool temperature on the full lees. After six months of aging without any additions or subtractions the wine was carefully blended with the other tank and settled naturally. It was bottled without fining or filtration and just a very small addition of sulfur.