Enticing pear and citrus up front with a lemon sorbet mid palate carrying through to a refreshing citrus finish. A very fruity wine with a good balance between up front sweetness and a tangy citrus finish.
What’s in a Name?
Residual sugar is sometimes retained in young wines to make them more palatable. In Germany this is quite commonly accepted but in Australia these wines are often thought to be too commercial and not seriously good wines. So I think this wine is a bit scandalous as it is a serious wine with a considerable amount of retained sugar showing off its enticing fruitiness. Hence – Scandalous Riesling.
I consider it my mission in life to get people drinking Riesling again, so I have escalated my crusade by making three different styles of Riesling showing off its vibrancy and versatility. Riesling is a variety that I find very exciting in the cool climate of Orange. While there are some excellent Rieslings produced around Australia, our soil, intense sunshine and cool climate – a result of our high elevation – play a large part in bringing out the best in the variety.
Colour: Pale straw.
Aroma: Very refreshing nose that is fragrant, floral, fruity interlaced with inviting citrus.
Palate: Enticing pear and citrus up front with a lemon sorbet mid palate carrying through to a refreshing citrus finish. A very fruity wine with a good balance between up front sweetness and a tangy citrus finish.
Winemaking: The grapes were picked at 3.25 pH and fermented cool in stainless vat until the natural grape sugar and acid struck an enticing balance. The vat was then moved into the freezer room to stop the fermentation and retain 24 g/L of residual sugar.
Cellaring: I made this wine to show off the fresh young fruitiness of Riesling from Orange so I recommend it be consumed young. However I am looking forward to tasting this wine when it is 5-10 years old as I suspect it will evolve from fresh and fruity to become quite luscious and citrusy.
Ready to enjoy now, Short to medium term cellaring