- Bellarmine’s flagship wine, our Dry Riesling has won numerous awards and consistently high points over the years.
- Food pairing suggestions - oysters, prawns, rock lobster, spicy Asian cuisine, blue cheese, goat's cheese, pork belly.
95 Points, Ray Jordan, The West Australian Wine Guide 2022 "One sniff and wow, you get it. A big whack of lime and lemon with other floral aromas. The palate is both textured within the middle core and then tense and tight. It's a perfect storm of a riesling combination that works so beautifully. Bone dry and so much on the finish. There is a strong suggestion of vineyard character here which adds another dimension."
Region: Pemberton, Western Australia
Drink Until: 2033
Variety: 100% Riesling
Colour: Pale straw
Nose: Lifted white blossom, lemon zest, lime sherbet and subtle green apple.
Palate: Pure and delicate citrus with lively chalky linear acidity leading to a crisp, clean finish.
Style: Elegant, aromatic dry white wine.
BACKGROUND: The grapes are sourced exclusively from the Bellarmine vineyard in the high quality, cool climate region of Pemberton in south-western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Riesling being ready for harvest in late February/ early March before too much rain comes in as Autumn progresses. Bellarmine wines famously makes three different styles of Riesling, each with its own story and appeal. One of very few vineyards in Pemberton to grow Riesling, which was planted by German owners, Dr Willi Schumacher and his wife Gudrun in 2000.
HARVESTED: 4th March 2021
WINEMAKING: Harvested in the cool of the night at optimum flavour levels as determined by the wine- maker regularly tasting the grapes, the fruit is treated very delicately to preserve the pristine citrus and floral aromas and flavours. This wine is made purely from the first 'free run' juice taken from the initial crushing of the grapes before any pressing of the skins occurs. "Free run" is the highest quality juice with very few phenolics which makes this dry style more delicate. The juice is cold settled for 48 hours then the clear juice is racked to a new tank away from the solids ("lees") and is innoculated with a yeast to ensure a steady fermentation occurs and to optimise the natural characters present in the fruit. The fermentation is carefully temperature controlled to achieve a gradual drop in sugar levels and to retain the maximum aromas possible. Fermentation and storage occur in stainless steel tanks and no oak is used as the aim is to encourage the wine to develop its own pristine flavours.
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