Celtic Farm Riesling

Gaelic Cemetery Vineyard Celtic Farm Riesling is sourced from three blocks of the estate vineyard in the Clare Valley, planted on gently sloping, east facing land.

Most of the fruit is destemmed, crushed and chilled, then the juice is drained through a membrane press. Depending on the season, small parcels may be whole bunch pressed.

The free run juice is partially clarified by several days of cold settling. The clear juice is racked off solids to stainless steel, temperature controlled tanks, where it is inoculated with a pure yeast culture for fermentation.

On average the ferment lasts for 25-30 days before it is stopped to retain a small amount of residual sugar. After 4-5 months in tank on yeast lees, the wine is clarified and bottled.

Pale green, Gaelic Cemetery Vineyard Celtic Farm Riesling is crisp, dry and fresh, with citrus flavours and clean acidity. Cellaring potential is seven years.