2004 The Wolf Riesling

Once again the season started well after good winter rains followed by a mild to warm spring and early summer, being perfect weather for flowering and set. January was cool to mild and subsequently the ripening season began well until mid February when there were many successive days up to the mid to high 40s.

With careful irrigation management, most vineyards survived well and with the avoidance of the sunburnt / raisined fruit, especially in the Riesling, final wine quality was not affected. Shiraz was solid in 2004, with dense red fruit and spice coupled with fine long tannins. 

WINEMAKING | Handpicked, crushed and pressed. The free run juice is kept separate and settled at 1 degrees Celsius for 7 days. The clear juice is racked off, and fermentation begins at 17 degrees Celsius. Oncefermentation is underway the juice is cooled to 12 degrees Celsius. Once the juice reaches 1.5 baumé the temperature is allowed to increase to 17 degrees again to allow the ferment to reach dryness. The wine is cold and heat stabilised and sterile filtered before being bottled.

CLOSURE | Screwcap
VOLUME | 750ml
VARIETAL | Riesling
REGION | Clare Valley
ALCOHOL (% vol.) | 12%