Someone once told me that if you are from South Australia, you drink Riesling and if you are from NSW you drink Semillon. Seemed to make sense…Probably like you, my introduction to Riesling was mainly here in Australia and if I’m honest, I didn’t really love it.
You see, commonly here in Australia, Riesling grapes are prone to over sun exposure – yes that’s right, the grapes can get sunburnt too! Look not to get tooooo sciencey but the grapes develop an aroma compound called TDN which smells like petrol or kerosene. (Not too hard to understand why I didn’t love it!)
It wasn’t until Tessa Brown of Vignerons Schmölzer & Brown challenged my point of view that I gave it another shot. And wow did she prove me wrong!!
Vignerons Schmölzer & Brown make their wine by gently pressing the grapes with low extraction and wild fermentation in stainless fermenters. Their Riesling exudes honey apple sweetness and piercing grapefruit, thanks to the grapes being harvested at a ripeness level for crisp citrus flavours, with a portion of the liquid being barrel fermented to add complexity. The wine is dry in style, but displays green apple, lemon & sweet lime fruit characteristics that give power and punch of epic proportions!
So what I’m saying is NSW or not, give this riesling a shot!
By Mem Hemmings, Beverage Manager