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Poacher’s Ridge is a small, family-owned winery with a tight focus on producing terroir-driven wines from the Great Southern.
It should come as no surprise that their Riesling is top notch. It was made by the safe hands of Rob Diletti (2015 James Halliday Winemaker of the Year) in the Castle Rock Estate winery. On handling wines like this, Rob says, “I rely on the individuality of the fruit, but I treat the wine as if it was my own.”
The 2015 Poachers Ridge Louis’ Block Riesling received 96 points from James Halliday placing it amongst the highest rated in Great Southern. For now or for the cellar, this zippy, concentrated, and delicious Riesling is sure to over-deliver.
What It Tastes Like
“The bouquet is yet to unfurl its wings, but the palate is jumping with a range of lime, lemon and green apple flavours, minerally acidity woven throughout. Each sip reveals more complexity and greater intensity, the flavours lingering long after the wine has left the mouth. A great riesling.” - James Halliday (Australian Wine Companion)
96 points. “The bouquet is yet to unfurl its wings, but the palate is jumping with a range of lime, lemon and green apple flavours, minerally acidity woven throughout. Each sip reveals more complexity and greater intensity, the flavours lingering long after the wine has left the mouth. A great riesling.”
- James Halliday (Australian Wine Companion)
93 points “The crunch, the punch, the drive of flavour and acid. This is a goodun’. Lemon sorbet, green apple, spice and chalk, with a subtle waft of florals. Lemon crystals. Excellent.”
- Campbell Mattinson (The Wine Front)
A minimalist approach to Riesling is the key to allow the vineyard to express itself through the high quality of the fruit. The grapes are harvested between 11 and 11.5 Baume. Hand harvesting is carried out in the early hours of the morning to keep the fruit cool and maintain quality and pristine fruit characters. Only free run juice and light pressings are used. The juice is kept cold and allowed to settle naturally - there is no filtration. The juice is racked off solids once it is bright and clear, allowed to warm to ambient temperature and then inoculated with a selected yeast strain. The ferment is maintained at 13 – 15°C over three weeks. This allows for maximum fruit character to be retained. After fermentation, the wine is stabilised and minimal fining (isinglass) is used. The wine is then lightly filtered and bottling carried out as soon as possible.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2028
The Great Southern is the largest wine region in the country. Though more and more, the label “Great Southern” is becoming redundant. It is the sub-regional exploration of terroir which is distinguishing this region. From Frankland River to Porongorup, from Mount Barker to Denmark, the detailed and stylish wines emerging from these sub-regions are some of the most intriguing in the country. No longer a “poor man’s Margaret River”, whether you love Riesling, Cabernet, Shiraz or Pinot, this stunning cool climate region will blow you away with the value and refinement inherent in everything it produces. And the good thing is, it is only getting better.
Riesling is the king of white grapes. With unparalleled versatility, it rightfully carries the ‘Noble’ name tag. We make extraordinary Riesling in Australia, from far and wide. From the classic searing, razor-sharp styles in the Clare and Eden Valleys to the fragrant and enchanting wines of the Great Southern, Australian Riesling is a chameleon that can take on many forms. Sweet, steely, lean or textured, the world of Riesling is a thing of wonder that should be explored by all true lovers of wine.
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