Vintage: 2023
Tasting notes: Fine, cool climate floral, citrus and smoky mineral notes. Citrus intensity, alpine-like freshness, textural phenolics; savoury, saline complexity from lees contact and barrel ferment. The 2023 release has lip-smacking intensity and juicy, textural glide. There’s a fine-boned tautness here with a long future ahead, but even in its youth the bottle just slides on down like it had someplace else to be.
Winemaker’s notes: Das Sakrileg is produced in small quantities for those with inquisitive palates and a healthy appreciation of diversity. In contrast to the classic, purist Australian Riesling style, juice is oxidatively handled, fermented wild in barrel, matured on unsulphured lees and may undergo partial malolactic fermentation.
This is a selection of the best barrels from the vintage, sourced from a single outstanding Great Southern riesling site. The 2023 shows great phenolic presence and depth of savoury characters, with scents reminiscent of quince, petrichor, beeswax and complex characters derived from wild ferment and extended lees contact. On the finely textured palate, acidity is tempered by the richness of fermentation in seasoned oak and time on lees. The wine fermented slowly at ambient temperature in a cool hillside cellar and remained on lees in old puncheons for 11 months, before racking and bottling without fining or filtration.
Reviews: “If you had me do a list of top ten Australian rieslings, and we all love lists, I’d have this wine firmly in there. Barrel ferment and no fining and filtering the x-factors alongside great fruit.” Mike Bennie, The WineFront
“Some Gewurztraminer in the mix (a bucket?), so it was suggested, then directly pressed to oak, wild yeast. The perfume is of rubbed citrus skin and blossoms, gentle nuttiness, the texture is of talcum powder, the flow is of purest lime juice. Represented by a family of strong citrus characters but not shy of some tropical undertones, kiwi, papaya, pineapple skin. It does one of the great wine ‘oxymoron tricks’, being firm in acidity and soft in texture at the same time. Magic.” 95 Points. Kasia Sobiesiak, The Winefront
Alcohol 12.2%
Vintage: 2023
Tasting notes: Fine, cool climate floral, citrus and smoky mineral notes. Citrus intensity, alpine-like freshness, textural phenolics; savoury, saline complexity from lees contact and barrel ferment. The 2023 release has lip-smacking intensity and juicy, textural glide. There’s a fine-boned tautness here with a long future ahead, but even in its youth the bottle just slides on down like it had someplace else to be.
Winemaker’s notes: Das Sakrileg is produced in small quantities for those with inquisitive palates and a healthy appreciation of diversity. In contrast to the classic, purist Australian Riesling style, juice is oxidatively handled, fermented wild in barrel, matured on unsulphured lees and may undergo partial malolactic fermentation.
This is a selection of the best barrels from the vintage, sourced from a single outstanding Great Southern riesling site. The 2023 shows great phenolic presence and depth of savoury characters, with scents reminiscent of quince, petrichor, beeswax and complex characters derived from wild ferment and extended lees contact. On the finely textured palate, acidity is tempered by the richness of fermentation in seasoned oak and time on lees. The wine fermented slowly at ambient temperature in a cool hillside cellar and remained on lees in old puncheons for 11 months, before racking and bottling without fining or filtration.
Reviews: “If you had me do a list of top ten Australian rieslings, and we all love lists, I’d have this wine firmly in there. Barrel ferment and no fining and filtering the x-factors alongside great fruit.” Mike Bennie, The WineFront
“Some Gewurztraminer in the mix (a bucket?), so it was suggested, then directly pressed to oak, wild yeast. The perfume is of rubbed citrus skin and blossoms, gentle nuttiness, the texture is of talcum powder, the flow is of purest lime juice. Represented by a family of strong citrus characters but not shy of some tropical undertones, kiwi, papaya, pineapple skin. It does one of the great wine ‘oxymoron tricks’, being firm in acidity and soft in texture at the same time. Magic.” 95 Points. Kasia Sobiesiak, The Winefront
Alcohol 12.2%
