Henschke Peggy's Hill Riesling

GRAPE VARIETIES
100% Riesling grown in the Henschke Eden Valley Vineyard.

TECHNICAL DETAILS
Harvest date: 8-30 March

MATURATION
Fermented in tanks and bottled after the harvest to preserve the delicate aromatic fruit characters.

PRODUCER
The Henschke family has been making wine at their Eden Valley estate since 1868. Stephen Henschke, fifth generation and director of the winery since 1979, together with his wife Prue, a viticulturist, have transformed their two vineyards, Hill of Grace and Mount Edelstone, into two of Australia's most sought-after wines. Through Prue's viticulture, which reintroduces native plants into their vineyards to enhance biodiversity, and Stephen's winemaking, they have built on their heritage and turned this traditional producer into one celebrated around the world.

VINEYARDS
This Riesling takes its name from a local landmark, Peggy's Hill, located at the top of the mountain range and at the heart of the Eden Valley. The grapes are harvested from selected growers whose vineyards are located around this focal point, in the northern, central and southern parts of the region, all at altitudes between 400 and 500 metres above sea level. The vines are up to 50 years old, growing on ancient Cambrian soils with low vigour.

HARVEST
The winter of 2021 brought good rains and a slow and cool start to the growing season. Bud break occurred two weeks later than average. An extreme hail event on 28 October decimated young growth in the Keyneton vineyards and a large crop potential was lost. Late flowering avoided the cold and windy conditions, resulting in good fruit set, albeit with lower yields. Good summer temperatures favoured berry development and balanced canopy growth. The welcome rains at the end of January initiated véraison and ripening, providing a mild and dry end to the summer. Harvest started 1-2 weeks later than the historical average. The resulting wines have great elegance, excellent aromatic and flavour intensity, bright acidity and wonderful ageing potential.

VINIFICATION
The grapes were harvested in the cool of the morning. In the winery, the best grapes were selected using a sorting table, followed by selective technology, before destemming, light crushing and gentle pressing in tanks for cold settling. The juices were transferred to refrigerated stainless steel tanks and cold fermented to dryness with neutral yeasts. Once completed, the wine was blended and bottled after the harvest to preserve the delicate aromatic characters of the fruit.