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It would be safe to say that Candice Helbig and Frewin Ries are firmly considered Adelaide Hills Gruner Veltliner experts by now.
They have taken a deep dive into the variety, looking for an articulation of site through the grape, and doing it with great success.
Here is their latest issue from the Longview vineyard in Macclesfield. It's a tightly wound wine which crackles with tension and varietal character. A precise and clear expression of this versatile Austrian grape which should very much hit the spot for lovers of the variety.
95 points - James Halliday.
What it Tastes Like
"Gruner from Macclesfield in the Adelaide Hills. Curls of fruit flavour. Flashes of spice. An infusion of smoke, subtle but attractive. White pepper, just. Taut finish. Classy." - Campbell Mattinson (The Wine Front)
95 points "Identical vinification to its Kuitpo sibling. Has depth and more overt complexity to its flavours, citrus and Granny Smith (both a la riesling), but with a faintly stone fruit skin/pith note." - James Halliday (Australian Wine Companion)
92 points. "Gruner from Macclesfield in the Adelaide Hills. Curls of fruit flavour. Flashes of spice. An infusion of smoke, subtle but attractive. White pepper, just. Taut finish. Classy." - Campbell Mattinson (The Wine Front)
The Vineyard Brothers Peter and Mark Saturno and Vineyard Manager Dino Cotsaris grow our Longview Vineyard Grüner Veltliner. Site location: Macclesfield – Adelaide Hills Map coordinates: -35.192097, 138.821556 Elevation: 300 to 320m Slope: South-facing steep slope Planted: 2011 on own roots Clones: Iby – 2016 vintage single clone Rows: 30-45 Harvest: 7th March 2016 Tonnes: 2.2T Soil: Rocky and packed with ironstone and quartz minerality. Dense clay and loam subsoil. The Winemaking 100% Adelaide Hills Grüner Veltliner. Hand-picked in the cool of the morning. Gently whole-bunch pressed followed by wild fermentation on full solids. Fermented cool and slow in a stainless steel tank to preserve the purity of vineyard and fruit, followed by time on lees for mouthfeel. Unfined and crafted with minimal additives, all CRFT wines are vegan. Bottled on 15th June 2016, 155 dozen produced. Handmade by Candice Helbig & Frewin Ries in the Piccadilly Valley, Adelaide Hills. The Wine Zingy and alive; lemon, lime and white mulberries with sweet sliced green beans, freshly sliced vanilla bean and spice. The pallet explodes with a burst of acidity, Granny Smith apple fruit and textural crunch. Drinking: Ready to drink now or cellar for to 2026. Alcohol: 13% alc/vol GF / Sugar: Dry
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2019
About the Producer
The CRFT story is exciting, and I just love everything about it. Husband and wife team of Frewin Ries and Candice Helbig both gained extensive winemaking experience for large companies like Cloudy Bay (Frewin) and Hardys (Helbig), before launching into CRFT with the 2013 vintage. They only produce tiny volumes of all their wines, and their philosophy is all about minimally interfered with single vineyard wines that truly express their time and place. High quality, individual wines.
The Adelaide Hills may be the most energised wine region in the country. The sense of exploration and creativity amongst the tribe of talented young winemakers in this region is unparralelled. The Hills has become crucible of Australian wine talent, offering an array of varieties, from classics such as Shiraz, Pinot Noir and Chardonnay, to new varieties like Nebbiolo and Grüner Veltliner for the younger generation to play with. Every vintage brings new colour and complexity to the rich wine, food and produce culture of this cool climate region.
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