2018 Crawford River Riesling

Henty, Victoria

The fruit (hand-picked) for this wine is sourced from the original Crawford River vines, planted in the mid 1970’s. It's still a baby, generally released 18 months after harvest, making this outstanding Riesling a pleasure to drink now, but it has a long life ahead of it so patience will reward. Citrus aromas lead to superb lemon and lime on the palate, like they have been crushed up by a cocktail muddler. The palate is also layered with soft talc, peach blossom and mineral overtones and the brilliant gives this Riesling incredible drive. Match with Thai style squid salad or fish tacos.


  • Style & Food Matching

    The fruit (hand-picked) for this wine is sourced from the original Crawford River vines, planted in the mid 1970’s. It's still a baby, generally released 18 months after harvest, making this outstanding Riesling a pleasure to drink now, but it has a long life ahead of it so patience will reward. Citrus aromas lead to superb lemon and lime on the palate, like they have been crushed up by a cocktail muddler. The palate is also layered with soft talc, peach blossom and mineral overtones and the brilliant gives this Riesling incredible drive.

    Match with Thai style squid salad or fish tacos.

    Tech Notes

    Varietal / Blend: Riesling

    Decant: Not necessary

    Closure: Screw cap

    Farming Practices: Sustainable

  • Henty, Victoria

    The Thomson family describe their philosophy best. "​Our wines are crafted exclusively from hand-picked and selected fruit, grown on our estate vineyard, where they are subsequently processed and bottled on site. Patience and time are of the essence in all parts of our process. There is no recipe for what we do in the winery. First and foremost, we want our wines to be a reflection of the vineyard site and the year in which they were grown. Careful fruit assessment in any given year dictates how the fruit is handled in the winery. We use a combination of crushed and whole bunch fruit in our white presses, depending on various parameters displayed in any given year. A lightness of touch approach is important to us and we do not filter our juice, preferring to let it slowly settle prior to racking and fermentation in stainless steel. A combination of natural and cultured yeast is employed for fermentation, which is dependent upon fruit/juice assessment. Our red grapes are destemmed only, soaked for up to a week and then fermented in open fermenters. They are hand plunged and pressed when dry, prior to settling in tank to remove gross solids followed by maturation in French oak for between 12 – 24 months depending on the product. It is our belief that respectful, thoughtful handling of fruit through to finished product influences the pure, elegant quality of our end product."

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