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||95 Pts James Halliday - Australian Wine Companion||Size:||750ML
95 Pts James Halliday - Australian Wine Companion
"Apple, lime and slate aromas; a beautifully structured and focused palate, the flavour flowing on evenly from the bouquet; thoroughly impressive line and length. Drink by 2016. Special Value. Tasted 07/08."
"SC 100% Riesling. The Polish Valley is a small micro-climate in the hills of the Clare Valley. David O'Leary and Nick Walker, the winemakers, selected the best fruit from experienced growers. Soil is very ancient grey loam over sandstone and slate. The fruit is hand-pruned and trained, 20 buds per
vine, and was harvested by hand. The juice is free-run and drained only, the fruit then goes into a membrane bag press to extract the pressings fraction before 12 days of controlled and even fermentation. Bottled May 2008. Suitable for vegetarians and vegans."
"Lime and flowers. Bond dry. Not bad at all. Pretty fierce acidity and slightly astringent. Just a bit too severe and hard pressed. (JR) Tasted 10/08." 15.5 out of 20 points, Jancis Robinson's Purple Pages
"Pale straw with steely green tinges. Delicately perfumed with a hint of musk and bath powder. Textured with hints of orange rind, lim and spice. Delicate with crisp natural acidity and a balanced finish. A perfect accompaniment to oysters natural, fresh seafood and matches with many styles of cooking, especially Asian cuisine." -Winery
"Virtually next door to each other in the Polish Hill River, Martin & Joan Smith and Molloy's vineyard stand as excellent examples of what this sub-region of Clare can achieve. The soils are the thumb print on all great wines and as the road leading to both vineyards is called Blue Cutting Rd, so too is the basis of their vineyards. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting of just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to provide the balance overall. Only 9 kilometres from Watervale, the Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later. This, combined with the soil, produces fruit with finesse and intensity. It is the slate of Polish Hill River, as opposed to the limestone of Watervale that gives rise to the point of difference between these styles." -Winery
"Fruit was hand harvested with each section of the vineyard kept separate in our many small tanks. At the winery the fruit is de-stemmed and given a gentle crush to burst the individual berries. The finest quality free-run juice is chilled to 50C and to preserve the expression of the fruit, not filtered prior to ferment. Racked off lees after four days and yeasted with a natural yeast. The wine is chilled in tanks post fermentation, then filtered once prior to bottling." -Winery