Aromas of lavender, rose petal and jasmine green tea are complemented by hints of spice and chalky-talc notes which lead into a soft, elegant yet flavoursome palate. A luxurious wine with a taughtness on the palate giving it real focus, it is distinguished by a pronounced juicy citrus tone and underlying talc/quartz-like minerality. The finely textured acidity provides a sensous mouthcoating of expressive fruit; think funky tropical, making this a charmingly complex wine. The undeniable balance and poise of this wine will allow for long term cellaring. A wet spring provided good early vine growth followed by a significant rain event in January which resulted in lower TA and higher pH. The riesling harvest commenced on the 1st of March and concluded the 5th March. Fruit was harvested in clean and ideal conditions.
Planted in 1988 the small 3 hectare Poison Hill vineyard lies just on the northern edge of the Frankland River town site. The vineyard name resulted from it being located on a hill where the Heartleaf Bush, poisonous to all but indigenous animals, is found. Poison Hill has unique white clay and weathered quartz soils that are reflected in a complex, alluringly perfumed, silky textured wine. Like all vineyards in the Frankland River region it benefits from the cool nights and long, slow ripening period prior to harvest that promote maximum flavour development while maintaining the distinctive vibrant acidity for which rieslings from this region are renowned.
Grapes are whole bunch pressed immediately on arrival at the winery with the juice left to settle in tank over night before being racked to fermentation vessel. The wine was then fermented in tank at low temperatures (less than 15°C) over 8 weeks with minimal intervention from our winemakers in order to obtain the purest expression of the pristine fruit from the Poison Hill vineyard.