2020 Row X Row Riesling
The vinification techniques used for our Riesling remained very traditional. The fruit was harvested just after midnight at the coolest part of the day. The grapes were quickly crushed and pressed in the winery and the juice was cold settled for 48 hours before being racked, warmed and inoculated with yeast. A cold fermentation was maintained between12 and 14℃ for 14 days. The ferment was halted at 2.5g/L residual sugar to help balance the natural acid and is still considered ‘dry’ in style. The wine was heat and cold stabilised before being bottled early to capture the vibrant fruit character.
The 2020 Riesling is pale straw yellow with a slight green hue. Pretty and perfumed in the glass with a delightful combination of green apple, citrus fruit and traces of white nectarine. The palate is sublime with juicy and succulent fruit. This generosity is balanced with natural acid making for a very smooth and seamless experience, all the way to the finish.
2020 Row X Row Fiano
Handpicked in the early hours of the morning from a vineyard in McLaren Vale, the fruit was crushed and pressed to a stainless steel tank to limit oxidation and preserve freshness. Free run juice was transferred straight to a small tank. The wine fermented dry in 14 days at 12-16 ℃ and did not undergo any secondary fermentation. It was heat and cold stabilised before being sent to bottle.
An attractive nose of lemon and lime citrus fruit that intermingles with white nectarine and hints of orange zest. Some typical cinnamon spice aromas can also be seen underneath. The palate is fresh and crisp with plenty of zingy acidity. There is a lovely fruit purity to this middle-weighted wine, that finishes with a dry and subtle nutty, spicy flavour.
2020 Row X Row Rosé
In late February handpicked Grenache from our Manjalda vineyard was driven straight from the vineyard to the winery onsite. Half of the fruit was destemmed, and half put in as whole bunches to the press where it sat, for 3 hours, to extract some colour. The juice was cold settled for 48 hours before a rough racking and yeasting. The ‘fluffy’ lees were included in the ferment to add some extra flavour and texture. Once dry, the wine was transferred from tank into 2 French puncheons, without sulphur. The lees were stirred regularly until the wine was racked out for stabilisation and bottling in early July.
Pale salmon pink in colour the nose exudes freshness and provides a mixture of orange blossom and strawberry fruit. These lovely flavours carry through onto the palate with red cherries, watermelon and raspberries at the fore. Delicate, crisp and dry with a hint of spice, the creamy texture is well balanced by the natural acidity and light, cleansing finish.
The growing season for the 2020 vintage can be described as chaotic and difficult, to say the least! It began very well with late autumn, winter and early spring rainfall near average. Earlier than normal irrigation led to very good canopy development. As spring progressed, rainfall diminished substantially and temperatures were above average until the last week of January, with several intense heatwaves. Conditions moderated through late summer and early autumn, with average temperatures at least one degree below the long term and rainfall negligible until the end of April. Vintage began in the third week of February, and was a drawn-out affair, finishing in April and lacking the frantic activity of the very short vintages of 2018 and 2019. Of course, the Coronavirus struck during vintage, which threw up many operational challenges. Harvest began on 27 February with the Manjalda Grenache, which appeared to be in excellent condition. This was followed by the Redwind Mataro and Shiraz in the second week of March. The quality of all varieties is exceptional, with great colour and flavours a standout, particularly in the Shiraz. We have been very fortunate in having another vintage of fantastic quality, albeit, with very low yields.