2018 Springvale Clare Valley Riesling
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Tasting notes
Limpid straw. Vibrant citrus and pit fruit scents are complemented by dusty mineral, jasmine and quinine flourishes. Taut and chewy on entry, offering fresh lemon/lime and white peach flavors that deepen slowly through the midpalate. Delivers a compelling blend of depth and energy and finishes very long and sappy, with resonating florality and a hint of smoky minerals.
Critic scores
Average Score
Richard Hemming MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
RS 1.4 g/l, acidity 6.8 g/l, pH 2.9. From the 6-ha (15-acre) certified organic Springvale vineyard located at Watervale’s highest elevation (460 m/1,500 ft) on a gradual, mainly north-facing slope where thin red loams are interspersed with shale over limestone. Very soft rock which insulates the unirrigated Riesling vines. Hand harvested, gently pressed and settled in tank for five days at 0 °C (32 °F). Free-run juice inoculated with neutral Champagne yeasts, fermentation in five separate batches according to clone and vine age. Golden orange citrus and fennel-sage herbs on a nose so precise and focused that I got goosebumps down my neck. Mid-palate fruit carved into crisp geometric edges that carry long on the horizontal and deep on the vertical. Rippling with muscle and sinew, flooding the mouth with bright acidity. (TC)
A very fleshy and yet fine style with plenty of lime, white-peach and apple aromas and flavors, delivered in approachable mode. Drink now. Screw cap.
Strongly herbal nose and impressively fruity mid palate with a bone-dry finish and clear-cut structure and just the right amount of acidity. Already approachable. Much less austere than many Clare Rieslings nowadays. Long and pungent. (JR)