The river surrounds the vineyard on three sides, shaping the unique environment and climate of Mitchelton Estate and creating individual vineyards within a vineyard. Winemaker Travis Clydesdale and Viticulturist Adam Dalton work in harmony with the land to unlock the best from each block through innovation and interaction with the soil. This intimate and focused approach creates wines of distinct personality, finesse and longevity.
Picking of the grapes occurs in the early hours of the morning in the midst of the regions typically cool nights. Once in the winery, the juice is chilled and blanketed with an inert gas cover to protect and preserve the fragile aromas and flavours that are so vulnerable once the skin is broken. Upon clarification, the juice is inoculated with a selected aromatic yeast strain that ensures an even, cold ferment over a period of 16-21 days. Post fermentation the individual parcels are stabilised, blended and filtered to create a wine truly expressive of the variety and site.
VITICULTURE: Riesling is planted to several different sites across the Mitchelton vineyard with each block providing its own distinct character. Typical soil profile consists of a sandy loam topsoil over a heavier clay base. All blocks are spur pruned to a VSP trellis to ensure a balanced crop of evenly ripened fruit is achieved and to promote even distribution of sunlight penetration and airflow around the fruiting zone. Each block is shoot thinned to ensure correct shoot positioning to facilitate healthy canopy structure and eliminate the potential for uneven ripening of fruit.