On 3rd March 2018, five tonnes of Riesling were hand harvested and sorted from Block 18 (planted in 1979) at our Lodge Hill vineyard. We harvested the fruit at 12.2 Baumé. Fruit was stored in a cold room overnight to bring the temperature below 10˚C. Once destemmed and crushed, the fruit was then pressed into stainless steel for 12 hours to settle, before being racked into the 2,800-litre German oak ‘Fuder’ cask. The light lees were racked which assisted a wild ferment to take place after five days. Fermentation took four weeks with the temperature maintained at 18˚C. When residual sugar was below 10g/L, cooling was turned on to arrest the fermentation at 6g/L, achieving sugar-acid balance. The wine then rested on full yeast lees for 12 months at 10˚C before being transferred to stainless steel where it sat on fine lees at 0˚C for a further 11 months.  Our 2018 Wolta Wolta was bottled on 17th February 2020 and, after spending a year in bottle, was released on 9th March 2021. – The Barry family
‘Apple, lime, lavender and spice. Smooth, glossy feel, but with a chalky grip, juicy apple acidity, good length with it. A fresh sorbet kind of thing happening in the aftertaste. Quite different to your run-of-the-mill Clare Riesling’ – 95 points. Gary Walsh, The Wine Front.Â
