Back in the vintage of 1981 when I was working at Tyrrell’s here in the Hunter Valley I had the pleasure of working beside a young German who had come to Australia for the harvest businesses in the late nineties. In 2018 I visited Germany with my family, to travel their wine regions, and once again caught up with Ado and his wonderful family. From that meeting we decided that we needed to make some wine together! Made using German handcrafted viticulture and handpicked at optimum ripeness before made using Australian winemaking techniques.
Picked at the ideal ripeness of 12.1 % sugar and 8 g/l of acid with ripe primary fruit characters of nashi pear and a prickly acidity. The wine evolved out of fermentation with hints of ginger and lychee and ripe pineapple on the nose. The palate is balanced and structured around its strength of ripe fruit and lifted acid backbone. A small level of phenolics left in the wine has helped to strengthen the back palate of the wine. It is built to drink now and to age.
Residual Sugar7 g/L
Truffle and mushroom risotto with Parmesan Reggiano