GCV Clare Valley Riesling
Selected from three different blocks on the Gaelic Vineyard, each parcel contributes its own unique Riesling characters while maintaining the definitive Clare Valley profile of citrus flavours and …
“ 2024 produced wines of exceptional quality and character ”
Selected from three different blocks on the Gaelic Vineyard, each parcel contributes its own unique Riesling characters while maintaining the definitive Clare Valley profile of citrus flavours and …
The 2024 vintage in the Barossa Valley experienced ideal conditions, with a dry growing season and mild temperatures creating perfect ripening conditions. Limited rainfall and disease pressure allowed vineyard management to focus on achieving optimal fruit quality and flavor development. The steady temperatures throughout the season promoted even ripening and excellent phenolic development in the Shiraz grapes. The 2024 Clare Valley vintage delivered exceptional wines marked by freshness, vibrancy and concentrated flavors. Following a dry winter and early spring that prompted early budburst and flowering, beneficial rainfall around Christmas replenished soil moisture. The subsequent dry summer and autumn provided ideal ripening conditions with minimal disease pressure. While a late October frost event impacted yields particularly in the southern valley, reducing the regional crush by approximately 20%, the Riesling that was harvested shows classic restraint and varietal precision. Red varieties benefited from extended hang time, developing excellent flavor complexity.
The grapes were harvested from the low-yielding vineyards of traditional family growers across the Barossa Valley. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.
Each vineyard was harvested at optimal maturity across a 4-5 week period from late February to early April. Following harvest, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. After 7-10 days on skins the fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned American, French, Russian and Hungarian oak hogsheads for maturation for eighteen months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.
15 Vine Vale Road
Tanunda
979 Light Pass Road
Vine Vale
278 Menge Rd
Tanunda