Koonowla Riesling 2008

91+ Stephen Tanzer’s International Wine Cellar (JR) - Pliant orange and apple flavors display very good depth and a smoky mineral undertone.

Tasting Notes

The 08 season was quite dry. It was warm in November and December, cool in January then warmed up in February when we started to harvest the Riesling. The colour is pale straw with a green tinge. Floral lime and spice aromas precede a palate with mouth filling citrus flavour and a zesty long acidic finish.

Food Accompaniments

White fish, calamari, natural oysters.

Awards, Reviews and other Notes

91+ Stephen Tanzer’s International Wine Cellar (JR)
Light gold. Strong citrus and mineral aromas pick up kerosene and floral qualities with air. Pliant orange and apple flavors display very good depth and a smoky mineral undertone. The smokiness and minerality gain strength on the sappy, persistent finish. Already attractive.

91 Wine Spectator Magazine (HS) 2009
Bright and jazzy, offering a lively mouthful of star fruit, grapefruit, floral and mineral character, remaining seamless through the long, vivid finish. Drink now through 2018. 160 cases imported.

90 pts Robert Parker Jr.'s The Wine Advocate
Clare Valley is one of Australia’s prime sources for dry Riesling as Koonowla’s 2008 Riesling demonstrates. Medium straw-colored, it exhibits floral notes, spice, poached pear, and lemon-lime aromas. On the palate it is medium-bodied with superb concentration, vibrant acidity, and ripe flavors. It will evolve for 6-8 years and drink well through 2020.

88 pts Wine Enthusiast - No notes Given

Winemaker Notes

We picked the fruit for this wine on February the 21st to maximize the varietal vineyard characters of this wine we harvested them at night as the Temperature dipped below 11 degrees Celsius then delivered to the winery within 2 hours of being picked. The fruit was then crushed and destemmed and the must chilled to 2 degrees Celsius and then pressed in a tank press. The skins were gently pressed and the pressings discarded,the free run juice was then cold settled before racking and seeding with an aromatic yeast. Primary fermentation was conducted between 11 and 15 degrees Celsius for 3 weeks before the wine was chilled at close to sugar dryness. Bentonite was added to stabilize protein and partially clear the wine which is in tank and about to be bottled in late July.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 12 %
Total Acid: 8.8
Free/Total Sulfur: 32/144
pH: 3.15
Residual Sugar: 3.00

$19.99

7829

Riesling