Pewsey Vale 10 Year Museum Reserve The Contours Riesling

Pewsey Vale Contours Riesling Museum Release bottle image

Wine Description

Pewsey Vale Vineyard The Contours is characterised by a special site, sensitive vine growing and astute winemaking. The Contours Riesling is produced from old vines grown on the coolest slope within this ruggedly beautiful single vineyard. After 10 years in the bottle the 2009 Pewsey Vale Contours Riesling is showing all the poise and intensity that you would expect in a great bottle aged Riesling.

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Acclaim
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Vineyard & Production Info
Production area/appellation:
Eden Valley
Vineyard name
Pewsey Vale Vineyard
Soil composition
grey sandy loam
Elevation:
1,500 feet
Year vineyard planted:
1867
Average Vine Age:
42
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Prefermentation Technique:
1-4 days on solids before wild yeast start to ferment
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Malolactic fermentation:
no
Fining agent:
Vegan
Type of aging container:
bottle
Length of bottle aging:
10 years
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Analytical Data
pH level:
2.96
Acidity:
6.7 g/L
Alcohol:
12.5 %
Residual sugar:
0.3 g/L
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Wine Production

Sealing a bottle under a screw cap ensures that the wine in the bottle will age under the best possible conditions and ensures that no air or oxygen can enter the bottle. The fresh citrus flavors remain, and are overlaid with flavors of toast, lemon grass and eventually some honey and marmalade. The color, while it will deepen into the gold spectrum, retains its freshness and green hues and does not go brown, and that the flavors and palate do not "dry out",but stay fresh with any sweet fruit characters that were initially in the wine remaining.

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About the Vineyard

The 2009 vintage continues a long run of great vintages from Pewsey Vale Vineyard. The wines were powerful and limey, with amazing natural acidity. After a dry winter and spring, the vines got off to a good start and set well balanced crops. The heat wave in January, while not ideal, caused few problems. The weather in February, March and into April was cool with particularly cool nights - absolutely perfect for slow ripening, accumulation of flavours and retention of natural acid.