EXTRA SPECIAL CLARE VALLEY RIESLNG 2008
Clare Valley
Knappstein Wine
100% Riesling
Screw Cap
A combination of machine and hand-picked grapes were harvested in February from one of the warmest vintages on record. Ripening conditions were ideal ensuring maximum preservation and accumulation for delicate Clare Valley aromatics and texture. The must was fermented in temperature controlled stainless steel tanks at 12-16°C over a 7-14 day period.

This reeks of riesling. Imagine a Shell tanker pumping away into the ground at your local fuel station. Tart, pithy, bitter, dry as anything. Just exactly as it should be.



12%
Asda £8.68
Acidity: 7.6 g/l Residual Sugar: 4.2 g/l
VEGETARIAN/VEGAN
Decanter 2011 Commended

DREAM TIME RIDGE WHITE NV
Murray Darling Victoria & New South Wales, Swan Hill
Zilzie
68% Chardonnay, 14% Sauvignon Blanc, 11% Sémillon, 4% Riesling, 2% Pinot Gris, 1% Viognier
Screw Cap
2011 was the latest start and one of the shortest vintages for many years. A cool wet spring with regular rainfall events that continued through to March resulted in the wettest growing season on record for the region. The mild conditions ensured slow even ripening leading to fruit driven wines with flavour developing at lower baumés. The whites were harvested early and have produced elegant wines with good varietal expression. The grapes were machine harvested from 10-25 year old vines. The different varieties were vinified separately undergoing temperature controlled stainless steel fermentation. Each parcel was then blended.

From the label, this wine isn’t designed for people like me. I think my kids might be attracted to it. The aroma is very sweet and fruity. Lush, I think the word is. It’s sweet, it’s easy, but a bit of a mongrel – see above.
12%
Asda £4.98 Permanent 3 for Asda £10
Acidity: 6.7 g/l Residual Sugar: 5.8 g/l
VEGETARIAN

BUNDERRA SÉMILLON SAUVIGNON BLANC 2011
South Eastern Australia
Ashwood Grove Estates
54% Sémillon, 38% Sauvignon Blanc, 5% Viognier, 3% Chardonnay
Screw Cap

Cool and wet, low yielding vintage conditions. The must was fermented over a period of 20 days at a cool temperature of between 13-15˚C, to enhance varietal flavours.
Quite a floral and tropical nose. Bright, tangy, refreshing, light. Pleasant.
11.50%
Asda £5.98
Acidity: 7.4 g/l Residual Sugar: 5.3 g/l

EXTRA SPECIAL MARGARET RIVER SÉMILLON SAUVIGNON BLANC 2011
Margaret River
Complexity Wines
55% Sémillon, 45% Sauvignon Blanc
Screw Cap
Margaret River was cool and dry throughout for the 2011 vintage. Both varieties were machine harvested at night. The Sauvignon Blanc had skin contact for 12 hours whilst the Sémillon was pressed immediately. Parcels were fermented separately until final blending. The must was cool fermented at 12-14˚C.

The nose veers more to the sauvignon than semillon. It’s catty and inviting. From the nose I might have had it as verdejo. Actually the taste is similar. Tangy, sharp, alive, exciting. Dry and grown up, sure, but I like it very much.
13.50%
Asda £6.98
Acidity: 6.5 g/l Residual Sugar: 2.8 g/l
VEGETARIAN

ASDA AUSTRALIAN CHARDONNAY 2011
Murray Darling and Swan Hill Victoria
Zilzie
99% Chardonnay, 1% Colombard
Screw Cap
This was the latest start and one of the shortest vintages for many years. A cool wet spring with regular rainfall that continued through to March. This resulted in the wettest growing season on record for the region. The mild conditions ensured slow even ripening led to fruit driven wines with flavour developing and lower baumés. The grapes were harvested from 10-25 year old vines in the cool of the night to preserve freshness and quality. The wine was then cool fermented in stainless steel and held on lees for two months before being stabilised, filtered and blended.

Sweet, melony nose. Can’t get excited about this. Quite a bitter aftertaste.
12.50%
Asda £4.48
Acidity: 6.9 g/l Residual Sugar: 4.5 g/l
VEGETARIAN

BUNDERRA CHARDONNAY 2011
South Eastern Australia
Ashwood Grove Estates
95% Chardonnay, 5% Colombard
Screw Cap
Cool and wet, low yielding vintage conditions. The must was fermented over a period of 20 days at a cool temperature of between 13-15˚C, to enhance varietal flavours. Malolactic fermentation took place.
12.50%
Asda £5.98
Acidity: 6.6 g/l Residual Sugar: 4.2 g/l VEGETARIAN

Sweet, ripe fruit on the nose. Pleasant, easy taste. Pretty sweet, but not nasty.

DE BORTOLI FAMILY SELECTION CHARDONNAY 2011
Riverina
De Bortoli
96% Chardonnay, 3% Sémillon, 1% Chenin
Screw Cap
This vintage enjoyed higher than normal rainfall during the growing season followed by a relatively cool ripening period. This wine was fermented cool over a two week period in stainless steel with 25% being fermented on French oak staves. Selected parcels were fermented with the inclusion of American and French oak staves over 10-15 days at 12-15˚C. 25% of the wine was left on staves and lees for up to four weeks.
Light on the nose. It’s typical, pleasant.
13%
Asda £6.98
Acidity: 6.7 g/l Residual Sugar: 5.7 g/l

DE BORTOLI RESERVE CHARDONNAY 2010
South Eastern Australia
De Bortoli
90% Chardonnay, 8% Sauvignon Blanc, 2% Arnies
Screw Cap
39% of grapes were sourced from cool climate King Valley region, 31% came from a vineyard in the warm climate Riverina, 20% came from the cool climate Yarra Valley region and 4% came from Canberra. The grapes were machine harvested at night from 10-15 year old vines; 53% of the must was barrel fermented. Approximately 10% was fermented in new American oak, 10% older French oak barrels and 10% fermented on French oak staves. The remainder was fermented in stainless steel tanks. Barrel fermentation took place for up to three/ four weeks, and tank fermentation took place over 10-15 days at 12-15˚C. The wine had extended lees contact. 10% of the wine was aged in new American oak and 43% in older French oak. The wine was left in barrel for 13 months with battonage occurring predominately in the first six months.

Lovely new oak on the nose. Like sitting next to a band saw. Very attractively oaky, but it does shout. Oaky taste, as well. Long-flavoured, bright. I like it very much and could put it with all sorts of food, but it is very, very oaky.
12.50%
Asda £8.98
Acidity: 5.9 g/l Residual Sugar: 2.9 g/l

ZILZIE VIOGNIER 2010
Murray Darling and Swan Hill, Victoria
Zilzie
100% Viognier
Screw Cap
Parcels are machine harvested from mid-March through to mid-April. The fruit was crushed, pressed and cold settled before being transferred to puncheons for fermentation. The 2010 Viognier juice was inoculated and transferred to French puncheon barrels for fermentation and left on lees for 10 months.

Smells waxily like Semillon. Beautiful nose. The taste is also rather pithily Semillon-like. Just my sort of wine. Pithy, dry and tart.
12%
Asda £10.17
Acidity: 5.9 g/l Residual Sugar: 2 g/l
VEGETARIAN

_________________
mel

This reeks of riesling. Imagine a Shell tanker pumping away into the ground at your local fuel station. Tart, pithy, bitter, dry as anything. Just exactly as it should be.

Q. Can scouts tell me if this wine can still be found on the shelves in Asda ? Must be the 2008

Q. for Riesling afficianardos - Can you say whether this wine is still holding good, and for how long ?

I know that Austrian / Alsace demi sec one's can be laid down, but don't know these at all.

Thanks

_________________
Duncan

CVR is so consistant. Lime, petrol. Always dry, always in yer face sharp. I have had both the Tim Adams 2006 and the Asda ES 2008 this year and both were neither developing nor fading. The TA may have had a fair bit of colour but it still tasted new.

I once had a Leasingham Magnus that smelt and tasted faintly of emulsion paint. I had that on the same night I had the Laroche Chablis with hint of mushroom

Not had CVR nor Chablis so good since.