2016 | Powell & Son | Riesling

Introduction

White Wine: 2016 | Powell & Son | Riesling

The 2016 is a superb release of power, refreshing character and personality. It is vibrant with scents of citrus, blossom and exotic spice.

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Producer: Powell & Son

Ratings: WA | 91 JS | 92

Vintage: 2016

Size: 750ml

ABV: 12.5%

Varietal: Riesling

Country/Region: Australia, Barossa Valley

The 2016 is a superb release of power, refreshing character and personality. It is vibrant with scents of citrus, blossom and exotic spice. Light-bodied, dry and vivacious in fruit, it is both superb by itself and with many different cuisines.

Reviews:

• Wine Advocate: The 2016 Riesling from Eden Valley opens with a lovely lime juice and orange blossoms laced nose, revealing an undercurrent of yuzu, honeysuckle and coriander seeds. Light-bodied, dry and elegantly fruited in the mouth, it provides tons of citrus layers and a lively backbone, finishing with great persistence.

• James Suckling: Robust and sturdy, with grilled peach, apple and citrus flavors that mingle with notes of lemon verbena, lanolin and beeswax on the crisp, bold finish.

Producer Information

Powell & Son is a South Australian wine producer, based in the Barossa Valley wine region. It produces a collection of premium wines sourced from multiple vineyards throughout both the Eden and Barossa Valleys. The brand was established by Dave Powell and son Callum in 2014. Dave has over 40 years of experience producing wine throughout the Barossa Valley as well as in northern Italy and the Rhone Valley in France. The flagship of the Powell & Son portfolio is a pair of single-vineyard Shiraz wines sourced from Eden’s Flaxman’s Valley and Marananga in the Barossa. Both of these premium vineyards are planted to vines estimated to be over 100 years old, allowing the duo to illustrate the terroir impact on old-vine Shiraz. The portfolio also includes a Regional Series of a Grenache, Shiraz and Mataro blend as well as a varietal Mataro and Riesling amoungst others. In the winery, fermentation takes place in open concrete fermenters with frequent pumping over to ingrain oxygen. A basket press gently seperates the wine from the grape-skins post-ferment. French oak is sourced for the aging process with a combination of large oak foudrs, barriques and puncheons utilized depending on the wine and the vintage.