Don't drink this wine too cold... and drink it with lunch.
About The Wine
Texture is the thing here, it's full-bodied Roussanne in full flight.
With grapes grown by Yangarra, one of the top biodynamic wine growers in the country at present, Riley Harrison was off to a great start with this wine. He allowed 60% to soak on skins for five days and the remainder to ferment carbonically for two weeks, both these techniques building the structure for these beautiful fruit flavours to show themselves.
It's round and rich but fresh at the same time. Good stuff for lovers of hearty white wines with a bit of grunt.
About Harrison Wines
Riley Harrison has been making wines in South Australia for a few years now, mostly under the banner of much-loved cult label Samuel's Gorge.
With a background in viticulture but a growing love for the art of winemaking, he's a talent on the rise. "It's the complex interaction of science, creativity and environment in a bid to generate flavour, that I find intoxicating." - Riley Harrison
Harrison Wines is his pet project where he gets to tinker with some small batches of fruit from good growers around the state.
These are fresh, contemporary expressions of single varieties that put drinkability at a premium. Great packaging, great juice and great value to boot.