Adelina’s Polish Hill River Riesling is drawn from Lyn and Robert Jaeschke’s Hill River Estate, planted in 2000 at 460 metres above sea level on grey-brown loam over shale and sandy limestone. The fruit was destemmed and crushed before pressing, then the free-run juice was settled, racked and fermented to dryness.
Bone dry and just shy of 11%, it’s a more restrained release than the Watervale. Col notes that his wines from this site are getting finer every year, and this is a great example of the progression.
Laser-guided wet stone, jasmine and lime skin on the nose give rise to a tightly coiled palate wrapped around a crystalline spine of acidity. An Australian Riesling of wonderful grace and class.
"Full of swagger, this release from Adelina is full-throated and unapologetic. Quite the nose buffet; peaches, lemons, kiwi fruit and vanilla offset with an elegant minerality. But the kicker is in the mouth. Like a Toorak tycoon on Christmas afternoon this wine is rich and full, revealing an "un-Australian" but delightful smack of residual sugar alongside a bracing zippiness. Passionfruit, yellow citrus, more stone fruits and a touch of herbaceousness all present but this beauty is all about the 'feels'. Want food with it? Hit up your local Szechuan restaurant." - Erez Gordon, Carboot Wines
