Stonehorse by Kaesler Riesling Clare Valley 2023
The Stonehorse wines are full of character like the teams of Clydesdale horses that used to work the heavy clay soil in the vineyard. The Stonehorse Riesling comes from our estate vineyard in the Clare Valley with an average vine age of 59 years. The Clare Valley is renowned for producing some of the best Riesling in the world.
VINTAGE
A very cold and wet winter saw a later than average bud burst but provided fantastic soil moisture heading into the growing season. These cool and wet conditions prevailed right through spring providing challenging conditions around flowering and fruit set. The vineyard was heavily shoot thinned to reduce the disease pressure and control fruit load. This strategy paid off as the season continued to be cooler than average and a very late vintage was looming. Vintage started around 3 weeks later than normal and the mild conditions allowed for a relatively calm harvest with ample time to pick the parcels at the optimum time.
WINEMAKING
Late night harvest by machine, back to the winery and then lightly pressed. Cold settled for the next week, racked off but taking 5% fluffy lees to help with complexity. 10 days of fermentation, bottled in June ‘23 to retain freshness and purity.
APPEARANCE: Pale straw with green hue.
BOUQUET: Lifted lychee, white flower, red apples, some lime citrus.
PALATE: Fine and pure with a pithy chalky finish. Crisp acidity, but not searing.
FOOD MATCH: Riesling loves oysters and Clare Riesling especially loves SA oysters from Coffin Bay, Cowell or Streaky Bay. Any fresh seafood is a great match or pair with a creamy based pasta dish.
Region: Clare Valley
Alc/Vol: 11%
The Stonehorse wines are full of character like the teams of Clydesdale horses that used to work the heavy clay soil in the vineyard. The Stonehorse Riesling comes from our estate vineyard in the Clare Valley with an average vine age of 59 years. The Clare Valley is renowned for producing some of the best Riesling in the world.
VINTAGE
A very cold and wet winter saw a later than average bud burst but provided fantastic soil moisture heading into the growing season. These cool and wet conditions prevailed right through spring providing challenging conditions around flowering and fruit set. The vineyard was heavily shoot thinned to reduce the disease pressure and control fruit load. This strategy paid off as the season continued to be cooler than average and a very late vintage was looming. Vintage started around 3 weeks later than normal and the mild conditions allowed for a relatively calm harvest with ample time to pick the parcels at the optimum time.
WINEMAKING
Late night harvest by machine, back to the winery and then lightly pressed. Cold settled for the next week, racked off but taking 5% fluffy lees to help with complexity. 10 days of fermentation, bottled in June ‘23 to retain freshness and purity.
APPEARANCE: Pale straw with green hue.
BOUQUET: Lifted lychee, white flower, red apples, some lime citrus.
PALATE: Fine and pure with a pithy chalky finish. Crisp acidity, but not searing.
FOOD MATCH: Riesling loves oysters and Clare Riesling especially loves SA oysters from Coffin Bay, Cowell or Streaky Bay. Any fresh seafood is a great match or pair with a creamy based pasta dish.
Region: Clare Valley
Alc/Vol: 11%
The Stonehorse wines are full of character like the teams of Clydesdale horses that used to work the heavy clay soil in the vineyard. The Stonehorse Riesling comes from our estate vineyard in the Clare Valley with an average vine age of 59 years. The Clare Valley is renowned for producing some of the best Riesling in the world.
VINTAGE
A very cold and wet winter saw a later than average bud burst but provided fantastic soil moisture heading into the growing season. These cool and wet conditions prevailed right through spring providing challenging conditions around flowering and fruit set. The vineyard was heavily shoot thinned to reduce the disease pressure and control fruit load. This strategy paid off as the season continued to be cooler than average and a very late vintage was looming. Vintage started around 3 weeks later than normal and the mild conditions allowed for a relatively calm harvest with ample time to pick the parcels at the optimum time.
WINEMAKING
Late night harvest by machine, back to the winery and then lightly pressed. Cold settled for the next week, racked off but taking 5% fluffy lees to help with complexity. 10 days of fermentation, bottled in June ‘23 to retain freshness and purity.
APPEARANCE: Pale straw with green hue.
BOUQUET: Lifted lychee, white flower, red apples, some lime citrus.
PALATE: Fine and pure with a pithy chalky finish. Crisp acidity, but not searing.
FOOD MATCH: Riesling loves oysters and Clare Riesling especially loves SA oysters from Coffin Bay, Cowell or Streaky Bay. Any fresh seafood is a great match or pair with a creamy based pasta dish.
Region: Clare Valley
Alc/Vol: 11%
