Alter Weg translates to the “old way” describing our approach to this Riesling. Ripe balanced Riesling fruit is harvested and gently pressed to large format barrel where it undergoes wild yeast fermentation. A further 10 months of aging on full lees in barrel result in a superbly textured Riesling with approachability and generosity of fruit supported by the creamy textural element of this vibrant riesling.
Lightly golden colour supports the slightly riper tone and more oxidative approach to juice. Tangerine notes and a seductive saline morishness support the delicate aroma of spice and the juicy ripe citrus tones.
Mineral yet juicy palate, initially a very slight reduction aroma of gun smoke/ironstone gives way to the fruitfulness and volume of this wine as it opens up. Saline and crystalline notes give freshness and brightness which is followed by a soft textural line that gives the wine a fullness and completeness. The tension of this wine masterfully balances the fruitful yet savoury palate with a deliciousness and mouth-watering finish from the fine well-rounded acidity.
The barrel maturation gives the wine a notable roundness and fullness whilst in keeping with the fine line achieved by our organic Rieslings at Frankland Estate. A complex balanced Riesling that will gain further complexity with age.
All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes.
Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions). A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January)
Certified Organic, Vegan Friendly