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2015 Willoughby Park Ironrock Great Southern Riesling

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    RRP $35.00 per bottle

    Our Price $27.98

    Case Price

    $167.93 (6 x 750ml)

    Save $42.07

    cracka review

    We're stepping up here in the Riesling stakes with this single vineyard offering from Willoughby Park. It's a dry, lower alcohol (11.9%) wine that shows some tropical fruits and orange rind on the nose, along with some honeysuckle florals. The palate is lighter-bodied, juicy and talcy, with lemon lime flavours, bright acidity, slight saltiness, and a refreshing finish. A nice creamy pasta dish would be great with this.

    expert reviews

    James Halliday (2015 Vintage) says
    Hand-picked from the best patch of the vineyard, chilled, whole bunch-pressed, wild-fermented, a portion in used French oak. There is more of everything: texture, structure, minerally acidity, lime zest and leaf as well as juice. A complex wine that seldom fails to excite.
    Drink by 2030
    97
    Mike Bennie (2015 Vintage) says
    Super steely, herbal, lime zest scented wine. Barley sugar water whiffs too. Crackles in the palate, limey, juicy, bristling with mineral-flint-flecked feel. Charges in the palate. Finishes beautifully zesty and fresh. Steely, firm, tangy wine of great intensity here.
    2017 - 2025
    93

    winemaker's notes

    Pristine fresh lime layered with textural elements, slight funk, regional white flowers, driven by a line of natural acid.

    Colour: Brilliant pale straw.

    Nose: Light complex aromas of citrus blossom, white flowers with subtle nuttiness and toast.

    Palate: Long textured mouth feel, citrus blossom, zest of lemon with complex floral notes, well integrated natural acid, subtle nuttiness and toast with a crisp mineral finish.

    Winemaker Comments: The Ironrock 2015 Riesling was whole bunch picked in two separate batches. The first was gently whole bunch pressed to tank and allowed to cold settle. 48 hours later the juice was cleanly racked and allowed to naturally ferment with wild yeast. The ferment temperature was kept at around 13-14 °C, this helps retain the fresh primary fruit aromas while also developing a complex fermentation bouquet and increased palate weight and texture. The second batch (~18%) was crushed and left on skins in the press overnight before being drained off and naturally fermented in French oak barrel. Post ferment the wine was left on lees for 6 months to increase palate structure and texture. When the correct balance was achieved the wine was then blended, fined and bottled.

    Vintage Note: The 2015 Vintage had drier than average winter conditions resulting in a less vigorous spring and subsequent reduced yields across all varieties, this was followed with mild days and cool nights which resulted in a near perfect slow ripening pattern for both red and white grape varieties with fantastic natural acid retention, concentrated colour, intense flavours and aromas while achieving perfect tannin ripeness.

    Food pairing: Beautiful with prawns, ocean fish and oysters!

    Alc/vol: 11.9%

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