Whoa, this is not your average classical style of Riesling here. It doesn't have those citrussy fruit characters, that flinty minerality or zippy acidity the wine is renown for. Naturally fermented with no additives but sulphur dioxide has given this small batch Riesling from the high, cool climate Yass Plains a beguiling interest.
Mallaluka winemaker John Leyshon explained, "It is a skin fermented
Riesling. We treated half the fruit in the traditional way (whole bunch
press then fermentation in stainless steel under CO2). The other half we
fermented as whole bunches in a pot for about 3 weeks, then pressed into stainless steel under CO2." He continued, "After about a month we blended the two to produce an 'orange' wine. "We are very happy with the result."
It appears as a vibrant yet cloudy pale yellow colour in the glass.
There are lifted aromas of spicy raisin, apple cider and candle wax.
Through to the mid palate it offers a feisty blend of sour apple, honey scents, ginger and crunchy tannins after which the length fades somewhat but this was something I was prepared to overlook, it was so good.
Palate is juicy and textural. It has a smooth mouthfeel throughout that provides a lovely drinking experience. The only caveat is that the wine needs food like turkey or pork and as it's close to the holiday season ...
Should find much appeal with the adventurous, the explorers, the boundary pushers and the dreamers. It's out there, idiosyncratic and not what you'd expect from a Canberra Riesling. Will cellar for 5+ years.
Rating: 92 Points. Website: http://www.mallaluka.com.au
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