Riesling

Bloodwood Riesling is made with estate fruit grown at Orange in New South Wales's Central Ranges. The vines are specifically trellised to allow sunlight to linger on the maturing fruit.

The focus of the winemaking is to retain the clean characters of the fruit. The grapes are whole bunch pressed as they come off the vines.

After cool settling overnight, the juice is racked and warmed to help start the ferment. Fermentation typically occurs over 30 days with the temperature kept at 14-18°C. Extended lees contact follows.

Bench trials determine the final blend. The wine is then stabilized and sterile filtered prior to bottling.

Bright green gold, Bloodwood Riesling has spicy citrus flavours with sinewy minerality and a dry, savoury finish. Cellaring potential is seven years.