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GCV White Hut Riesling
2020

414

The 2020 GCV White Hut Riesling is a new entrant to the Gaelic Cemetery portfolio, an opportunity to showcase the subregion where our well renowned vineyard is located.

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Reviews

90 points - 2022 Adelaide Wine Show

Gold - 2022 Clare Wine Show

93 points - Halliday Wine Companion 2022

94 points - James Suckling

95 points - Wine Orbit

Tasting Notes

The colour is pale straw with vivid green hues. Lifted aromatics showcase a pure expression of lemon pith with subtle notes of jasmine and citrus blossom. Flavour wise the palate has zesty lime juice and lemon grass flavours with a long chalky, mineral like acidity providing freshness, structure and length. A high quality wine made to drink in i...

Technical Details

Region

100% Clare Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous all around the world for it's Riesling and Shiraz wines in particular

Vineyard

Single vineyard

Varietal

100% Riesling

When to Drink

Enjoy now or cellar for 10+ years
12.0% Alcohol

Vintage Notes

Growing Season

The 2020 growing season required a deft hand in managing the vines. The winter season provided well below average rainfall, followed by a windy spring that caused low fruit set and resulting low yields. The benefit of this was with the dryer conditions the vines found a natural balance of smaller canopy size suitable for the low yields limiting vine stress. Whilst December was particularly hot the key ripening period of January and February had moderate temperatures which allowed us to pick the grapes with good acidity, flavour and freshness. A 20mm rain event on February 1 was a welcome relief and provided a final drink for the vines before harvest started.

Winemaking

The grapes for this wine were both hand & machine harvested, transported to the winery, de-stemmed, pressed and the juice chilled prior to the being partially clarified by cold settling – some solids were retained for texture and added complexity. It was then inoculated with a pure yeast culture, with fermentation carried out in stainless steel temperature-controlled tanks for 25-30 days. After fermentation the wine was stabilised and then filtered prior to bottling.

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