# Hanlin Hill Riesling (2020/21)

- **Producer:** Petaluma
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €26
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–10 °C
- **Aromas & flavours:** blossom, lemon, lime, grapefruit, orange, apple, peach, honey, petrol, kerosene

## About this wine

Established in 1976 by Brian Croser, Petaluma was founded on a pioneering 'distinguished vineyards' philosophy, seeking out the absolute premium microclimates for specific grape varieties. The Hanlin Hill Vineyard, planted in 1968 on the high eastern slopes of the Clare Valley, was chosen specifically for Riesling. Situated at an elevation of 470 to 550 meters, this cool-climate site experiences warm days and very cool nights, allowing the grapes to ripen slowly and retain their natural acidity. For nearly half a century, this single vineyard has served as a benchmark for Australian dry Riesling, demonstrating that Clare Valley can rival the greatest cool-climate regions of the Old World.

## Interesting facts

- The Hanlin Hill Vineyard was planted in 1968, meaning the vines were over 50 years old during the 2020 and 2021 harvests.
- The vineyard is planted at a high altitude of up to 550 meters, featuring red-brown sandy loam over clay, slate, and hard rock.
- Petaluma was founded on a 'distinguished vineyards' philosophy, matching specific grape varieties to their absolute ideal microclimates.

## Food pairing

The high natural acidity and intense citrus profile of this dry Riesling act as a perfect palate cleanser, cutting through the richness of fried seafood and balancing the heat of aromatic Asian spices. Its clean, mineral finish complements the delicate, briny sweetness of raw shellfish and fresh sashimi without overpowering them.

## Wine making process

The winemaking process for Hanlin Hill Riesling focuses on preserving the pristine fruit character of the estate's old vines. Grapes are 100% hand-picked during the cooler hours of the day and immediately placed in cold storage overnight. The following morning, the fruit is whole-bunch pressed to limit phenolics and isolate the high-quality free-run juice. After cold settling, the juice is racked off gross lees and inoculated with selected neutral yeasts. Fermentation takes place at cool temperatures in temperature-controlled stainless steel tanks. The wine is 100% unoaked, maturing briefly on fine yeast lees in stainless steel to build mid-palate texture before stabilization, gentle filtration, and bottling under Stelvin screwcap.