As the name suggests this retains 23 grams per litre of residual sugar once the fermentation has finished. Grape sugars can do amazing things to round out and add flavours wine, often also used to temper searing acidity that young Riesling can have. From vines planted in 1966 and made by the team at Yalumba and bearing Louisa Rose’s signature on the back label.
Pewsey Vale, Prima, 23GR, Riesling, Eden Valley, 2019
Pale yellow gold with green highlights. Aromatic with just opened dusty sherbet, lime sorbet, apple skin, sage and lychee. The palate abundant with mandarin citrus and almost “pink lady” apple under the refreshing bitterness of the lime sorbet. Retaining a tactile chalky texture, the rounded sweetness works hand-in-glove with intense acidity and echoes of clove spice. Poised, tense and almost Germanic with a wonderful sense of self. Showing indeed that sugar in Riesling shouldn’t be a scary thing.
Wine sample courtesy of Pewsey Vale