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Oakridge Limited Release Botrytis Riesling

Cracka Review

Origin: Yarrawood Estate vineyard, Yarra Glen

Grapes: 100% Riesling

Winemaking: Sourced from Yarrawood estate and grown in the grey alluvial soils of Yarra Glen at 80 metres above sea level. The vineyard has an south-easterly aspect and was planted in 1998. Conditions for the development of botrytis were ideal in 2011 with high rainfall and prevailing humid conditions. Grapes were handpicked with a high botrytis selection on 9th of May at 18° baume and chilled overnight before pressing. Ex-press, the juice was transferred directly to fermentation without sulphur or acidification. 25% was fermented in 6 year old French oak puncheons. Fermentation temperature was allowed to peak at 22°C. The wine was allowed to ferment to 8% alcohol, then chilled and sulphured, with the wine staying on its fermentation lees for 4 months prior to bottling.

Ageing: Four months on fermentation lees in 6 year old French oak puncheon and stainless steel. The wine was blended and bottled in September 2011.

Description: Pale, very light gold. Botrytis nose lead of apricot and apricot kernel, light jasmine florals, and candied peel. The palate is textural and rich with layers of apricot, lemon peel, candied fruit and lemon tart, then citrus and toffee apple. This is not heavy or fat with sugar, but measured, polished, fine and long due to pure citrus-acid finish

Winemaker's Notes

Origin: Yarrawood Estate vineyard, Yarra Glen

Grapes: 100% Riesling

Winemaking: Sourced from Yarrawood estate and grown in the grey alluvial soils of Yarra Glen at 80 metres above sea level. The vineyard has an south-easterly aspect and was planted in 1998. Conditions for the development of botrytis were ideal in 2011 with high rainfall and prevailing humid conditions. Grapes were handpicked with a high botrytis selection on 9th of May at 18° baume and chilled overnight before pressing. Ex-press, the juice was transferred directly to fermentation without sulphur or acidification. 25% was fermented in 6 year old French oak puncheons. Fermentation temperature was allowed to peak at 22°C. The wine was allowed to ferment to 8% alcohol, then chilled and sulphured, with the wine staying on its fermentation lees for 4 months prior to bottling.

Ageing: Four months on fermentation lees in 6 year old French oak puncheon and stainless steel. The wine was blended and bottled in September 2011.

Description: Pale, very light gold. Botrytis nose lead of apricot and apricot kernel, light jasmine florals, and candied peel. The palate is textural and rich with layers of apricot, lemon peel, candied fruit and lemon tart, then citrus and toffee apple. This is not heavy or fat with sugar, but measured, polished, fine and long due to pure citrus-acid finish

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