LoosenBarry Wolta Wolta Dry Riesling 2018

"Clare Riesling made by Ernie Loosen from Lodge Hill grapes, and there's a Mosel made by Tom and Sam Barry from grapes grown in Erdener Treppchen. Strangers on a train. Criss-cross. This uses a 2,800-litre German oak 'Fuder' cask and sat on gross ferment lees for 12 months at 10 degrees before spending a further 11 months in a stainless steel on fine lees.

Wonderful texture and a high level of complexity. Ripe lime, green mango, white nectarine and spice, gently smoky with a savoury cheese slice character. It's kind of juicy, but stony and earthy too, fine crushed rock feel, a zing of green apple sorbet, sour yoghurt, and a very long crunchy finish. Weight delivered with finesse. Very interesting (said with a German accent)".

2018 Loosen Barry Wolta Wolta Riesling Clare Valley
On 3rd March 2018, five tonnes of Riesling were hand harvested and sorted from Block 18 (planted in 1979) at our Lodge Hill vineyard. We harvested the fruit at 12.2 Baumé. Fruit was stored in a cold room overnight to bring the temperature below 10˚C. Once destemmed and crushed, the fruit was then pressed into stainless steel for 12 hours to settle, before being racked into the 2,800-litre German oak ‘Fuder’ cask. The light lees were racked which assisted a wild ferment to take place after five days. Fermentation took four weeks with the temperature maintained at 18˚C. When residual sugar was below 10g/L, cooling was turned on to arrest the fermentation at 6g/L, achieving sugar-acid balance. The wine then rested on full yeast lees for 12 months at 10˚C before being transferred to stainless steel where it sat on fine lees at 4˚C for a further 11 months. 
Our 2018 Wolta Wolta was bottled on 17th February 2020 and, after spending a year in bottle, was released on 9th March 2021. – The Barry family

The Producers