Current Vintage: 2019
Meadowbank's Riesling vines (mostly Geisenheim 198 clone) were planted in 2005. Since the arrival of Peter Dredge -"one of the most intellectual and smartest winemakers in the country" (Gary Walsh)-in 2016 they've surely never been put to better use. Dredge rolled out organic practices across all the Estate's vineyards from 2017 for the rebooted Meadowbank label. This juicy and spine-tingling Riesling was hand-picked from the Estate's sandy north-facing slopes, whole-cluster pressed and naturally fermented (60% in stainless steel with a smidge of sugar left residual, and 40% wild-fermented in wood until dry).
Both parcels were matured on their lees for three months before blending and bottling without fining. This is lovely stuff. Fine, citrus and white peach notes with a long, racy close. There's just a gentle kiss of sweetness that works perfectly with the driven freshness of the wine.
Just two hours North West of Hobart, you’ll be met with pristine rolling hills, glorious countryside and numerous photo opportunities in Derwent Valley. The cool climate brought on by the icy antarctic winds coming off the Tasman Sea and North East facing hillsides make the valley a prime wine growing region.
Much like broader Tasmania, you can expect to find fantastic Pinot Noir, Chardonnay, Rieslings and maybe even some Gris! The valley is growing in esteem as the produce in this region is beginning to rival world renowned Pinot Noir growing countries like Oregon and Otago. Fresh and fruity wines in abundance, we cannot speak more highly of the Derwent Valley.
"Jasmine, vanilla, talc, a stony crushed rock thing, apple and rambutan, or something like that. It's juicy and just off dry, fine chalky texture lending grip, soft but sure acidity, and very long finish trailing with perfume, white rice and sweet green apple. What a delight, and it's very good to drink right now. Why wait?" 95 points, Gary Walsh, The Wine Front