2007 Stoney Rise Riesling
In 2007 we had the opportunity to purchase a special parcel of Riesling fruit which we couldn’t refuse. One of the star varietals for Tasmania, Riesling is quickly growing a reputation in Tasmania, for it’s austere, structured fruit characters. Our Riesling is made, as with all the Stoney Rise wines in a style that suits early consumption. The nose is floral and citrus fruit driven. The palate is steely with some mineral characters, while being backed by balanced acidity and the slightest hint of approachable residual sugar. Fantastic with Tom Yum soup or chilli prawns this wine is a great drink now, but will reward with some time in the bottle.
2008 Stoney Rise Riesling
Our Riesling is made, as with all the Stoney Rise wines in a style that suits early consumption. With a floral and citrus fruit driven bouquet, the palate is steely with some mineral characteristics backed beautifully by balanced acidity. Fantastic with Kingfish sashimi or rice paper rolls. The 2008 Riesling is slightly more austere than the 2007 and will reward with time in the cellar.
2008 Stoney Rise Chardonnay
Keeping with tradition with all of our Stoney Rise Chardonnays 50% of this wine was fermented in new French oak. In 2007 we trialled 500 litre "puncheons" for fermenting this wine. We liked what we saw so much that in 2008 we used more. The bigger barrels are giving us the structure we require from the barrel ferment without imparting too much oak flavour. Almonds and stone fruits on the nose, while on the palate acidity is the backbone for the wine with melon and peach flavours. Enjoy with whitebait fritters or indulge with goats cheese soufflé.
2008 Stoney Rise Pinot Noir
Vintage 2008 brought us larger than usual crops due to the bunch sizes, which had me a little worried initially. In the end all it did is prove to us that we made the right decision when it came to purchasing this property 5 years ago. This wine has the usual Stoney Rise bang for your buck!!! The nose has lifted fruit aromas with hints of violets, while the palate is full and rich with structure and a long finish. While still fresh in the bottle it has plenty of time before it reaches it's peak. Great with bbq'd Salmon or steak tartare.
2008 Holyman Chardonnay
For this wine the grapes were specially selected from a small block on our 22 year old vineyard. They were whole bunch pressed before going through a natural yeast ferment in 100% new French oak barriques. The nose shows white peach with hints of citrus and nougat. The rich palate is full and viscous in the mouth with a powerful finish. The oak component is well balanced with the weight of the fruit and the tight acid. While it is easy to enjoy now it will benefit from 5 or more years in the cellar.
2008 Holyman Pinot Noir
The wine I love to make and drink. The Holyman wines when we make them are made in a more traditional Burgundian style. They are not reserve wines, but stylistically different and that is why we have a different label. The use of 30% whole bunches in the ferment gives this wine it's structure and finesse. The wine is fermented with wild yeast that is present in the vineyard after a one week period of cold soaking to draw out colour and tannins from the grape skins. Due to the warm vintage this is a richer wine than the 2007, while still retaining the Holyman structure and balance. The fruit characters are black cherry and plums with hints of mushroom and coffee. The palate is rich and powerful and will slowly develop over the next 5 to 10 years in the bottle.
2003 Cleanskin Shiraz
Made with fruit from the Mt Benson, this wine was open fermented using wild yeasts. The wine spent its life before bottling mostly in old French oak barriques. With spice and plum fruit on the nose, the wine has a youthful, powerful palate, with juicy fruit driven flavours. It will develop more complexity with age. As a producer we want to ensure that the wine drinker gets to try our wines at the same high quality that we bottle them, so a decision was made to bottle this wine under a Stelvin closure.
