This wine teeters on the brink between ‘dry’ and ‘off dry’, but simply put, it’s just superbly balanced in terms of acid and fruit/RS. The grapes are sourced from all 3 blocks of Samantha's own vineyards in the Tea Tree sub-region of Coal River, planted in 2004, 2017 and 2021 respectively and from another grower in the Campania sub-region, planted in 2001. Soil type is predominantly dark clay on Jurassic dolerite in
her estate vineyard.
Hand-picked, destemmed and left on skins for 8 hours before being pressed off to tank for fermentation. 100% wild ferment. Samantha stops the tank ferment when she feels the sugar to acid balance is right (approx 11 weeks) and then leaves on lees for one further month, stirring fortnightly.
A Riesling with natural acid (2.99 PH) and with 6.7g grams residual it’s an absolute pleasure of a wine that showcases the potential of the Coal River for this variety and how the texture is so very different when you don’t need to acidify this variety.
Pale yellow with green hints in the glass, the nose shows plenty of spice – freshly grated nutmeg and cardamom pods – along with the trademark Tea Tree apple skin character, and a honeysuckle floral note. On the palate there is plenty of wild fennel crunch combined with a and delicate chamomile laciness. The acid on the palate is salivating and zesty with a positive phenolic edge working seamlessly with the residual sugar to provide shape and balance.

 - Samantha Connew - owner + winemaker