Moving along to 2021, this was a mild and moist season with a lovely tail end, producing wonderful canopies and low yields of full-flavoured wines with great acidity. This mostly comes from Three Wishes (planted in 1999), a warm site, very close to the river and protected from the North. A small portion is from a beautifully kept vineyard in Relbia called Glen Shian, a tiny parcel with particularly fragrant and balanced Riesling that I have taken fruit from for a few years now.
I’ve always wanted to make a Riesling in this style, I’ve been waiting patiently for the right year and I felt like 2021 was it. Riesling ripened like I haven’t seen before, all while holding onto cracking acidity. Simple winemaking, the fruit was destemmed and crushed, chilled, racked with a bit of turbidity, then had a a cold and slow ferment, which I stopped at around three baume. Final residual sugar is 55g/L, and hopefully it’s a wine that will show balance of fruit weight, sugar and acidity, in a style I believe has not been pursued in Tasmania enough. Ricky Evans – Winemaker