2019 La Petite Vanguard Riesling
We’ve always thought of the La Petite Vanguard as being our example of a Bistro style wine – the experimental sibling to Vanguardist. Youthful & vibrant, with great drinkability, countered by layers of complexity from thoughtful use of solids, skin contact, oak, and other vessels.
Churinga vineyard, western side, foudre, a little skin contact, full malolactic fermentation. So don’t expect to taste a ‘normal’ Clare Valley Riesling. More like a skinsy oxidative Italian white, as a point of reference. And don’t serve it too cold either.
Tangerine, honey with ginger, mint, wax, lemon juice, and all manner of complexities that I needn’t really write a shopping list for. It’s skins-y and has grip, a sharp cut of lemon and cider apple acidity through creamy honey flavour, a firm citrus rind punch, and a lemon ginger laced finish of chalky texture, tang, and purpose. It won’t be for everyone, but I really dig it.
94 POINTS - Gary Walsh, The Winefront
The summer of 2019 was brutal. There were several above 40-degree days that hit our dry grown Churinga Vineyard hard, especially on the back of already drought conditions. We saw an excellent quality of Riesling across two different hand picks, but a small yield of around 24HL/Ha, 35% below the long-term average.
The bunches and berries were small, and some exposure to extra light had left potential phenolic quantity higher than previous years. For this reason, extended skin contact was not used for either the La Petite, or Vanguardist Rieslings in V2019. Some skin contact and very oxidative handling occurred pre-press. High solids, natural ferment took place in 22HL foudre and the wine went through full malolactic fermentation in oak. After approximately 9 months elevage in foudre, the wine is now bottled without fining or filtration.
Dozen produced: 250
FSO2 at bottling: 8ppm