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Displaying results 0 - 6 of 6

(2022) Again, less than 2g/l of residual sugar in a dry style, vines are over 30 years old. Much waxier and even a touch towards the paraffin spectrum of aromas, the wine one year older of course and from a warmer vintage. Bone-dry on the palate, this is all lemon juice and lime, a pithy, mouth-watering quality again, but still fresh as a daisy with pristine acidity.
(2022) From producer Larry Cherubino, 100% Riesling from 20-year-old vineyards, it is dry with only 2g/l of residual sugar. Almost clear as water with a touch of green. The nose is quite subdued, just a little salty and gently waxed lemon note. Very dry, with apple cores and lemon pith, so mouth-watering, a leafy green herb note too. The finish is chalky and talcumy, but bone-dry. You will see this listed as coming from Mount Barker, where Larry Cherubino used to source fruit, but the wine is now 100% from Frankland River.
(2022) Frankland River fruit again, the vines are more than 20 years old and with a touch more residual sugar at 4.91g/l. There's a delicate lemon jelly character here, and again small green herb and floral aromatics, a touch of stony/flinty character. The sugar just adds a softening edge to the copious acidity, giving this lovely and quaffable balance. The finish is dry and talcumy, the juiciness of fruit, touch of sweetness and acid in balance.
(2022) Vineyards here are 20 kilometres from the coast and 20 years old. Sauvignon makes up 84% of the blend, partial fermentation in barrel, and partially with wild yeast. 24% of the wine also spends some several months on the lees in oak barrels. There's a little sprinkle of crushed oatmeal over vivacious Sauvignon aromas, hinting at tropical but with plenty of citrus too. There's more of the vegetal/herbaceous character coming through on the palate. Tangy, textured and balanced.
(2021) There's 7% Semillon in the blend here, and 30% of the wine was barrel-fermented in used, tight-grained oak. There is a punch of green leafiness, but it has a waxy lemon and quite itense, almost lemongrass character. In the mouth a great surge of energetic, intense fruit - again the lemon verbena, lime zest and pithiness drives the wine, where malolactic was blocked to retain that biting freshness against the layers of citrus.
(2014) >From the very cool Great Southern region of Western Australia's in the Porongurup Range, this has a lovely sense of mineral precision, with tight wax and floral aromatics and a huge thrust of bone-dry, pithy lemon and lime. A nutty, apple core quality of fruit persists, staying focused and cleanly, precisely delineated into a long finish. Mouth-watering stuff with juice and nervy intensity.
Displaying results 0 - 6 of 6