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This Riesling is not for the faint of heart or lovers of the ‘classical’ style of Aussie Rizza. It’s one for the adventurous, the risk takers and the explorers of all things wine.
Of the 2012, Max Allen said the Das Sakrileg, “Breaks all the “rules” of modern Australian riesling making, but the result is fantastically complex… A brilliant wine.” and guru AJ Hoadley has only refined the style since then.
It is a pumped up, textural style with a lot to say. Oxidatively handled, fermented in oak, even a little malo which is almost unheard of in Australian Riesling. Mike Bennie gave it a rave 94 point review and called it “A wine that in a few short vintages has rocketed to the top of my riesling list.”
For those with a love for boundary-pushing wines, this is up there with the best.
What It Tastes Like
“Bright lemon/lime scents, really ultra citrusy, sniff of sweet cream, dusting of peanut/cashew nuttiness. Fine start. The palate is electric, zingy with slate and cool, grapefruity acidity. Great length, good intensity. Flavours rush, freshness bursts. Glass shard texture. Big refreshment, tension, refreshment factor. Das ist gut.” - Mike Bennie (The Wine Front)
94 points. “A wine that in a few short vintages has rocketed to the top of my riesling list. Kudos to perennially red-shirted winemaker Andrew Hoadley. A wild fermented riesling that hangs out in old oak puncheons for its pre-bottle life. Sourced from varying vineyards in the region. “I’m trying to make a wine with a touch of spritz”, Hoadley explains. Not sure if he is serious or not. He does explain he likes the mineral-charged feel of German rieslings, and seeks similar. Like it anyway.
Bright lemon/lime scents, really ultra citrusy, sniff of sweet cream, dusting of peanut/cashew nuttiness. Fine start. The palate is electric, zingy with slate and cool, grapefruity acidity. Great length, good intensity. Flavours rush, freshness bursts. Glass shard texture. Big refreshment, tension, refreshment factor. Das ist gut.”
- Mike Bennie (The Wine Front)
Sourced from Porongurup, Denmark and Mount Barker sites on sandy loam over clay and granite.
In contrast to the classic, purist Australian Riesling style, juice is oxidatively handled, fermented wild in barrel, matured on unsulphured lees and may undergo partial malolactic fermentation.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Few winemakers bring as much creativity and flair to their label as the mercurial Andrew Hoadley. With a mischievous, child-like joy, he has set about crafting La Violetta, one of the most fascinating wine ranges in Western Australia, and indeed, the country.
His wines are inspiring, each a creation all of its own. With a mix of single vineyard, single varietal wines and some exotic blends, these some of the most thought-provoking wines in the West.
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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