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Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

2016 Riesling (12 bottle case)


Sensational quality wine from the Orange, NSW wine growing region.

2016 Riesling (12 bottle case)

bloodwood riesling 2016.jpg
bloodwood riesling 2016.jpg

2016 Riesling (12 bottle case)


"Fresh green gold in colour, our Riesling vineyard's spicy citrus, honeysuckle and talc is celebrated once again in the bouquet with similar flavours flowing the length of the palate. Finishing satisfyingly dry and savoury, its juicy minerality means this wine will enjoy some quiet time in your cellar before it fully reveals the delicate complexities hidden within."

12.4% Al/Vol

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The grapes for the 2016 Riesling are sourced from the top 12 rows of the Riesling vineyard. This vineyard faces due north on an approximately18 degree slope with the rows approximately South East/North West in orientation on a Scott-Henry trellis system. The trellis is opened towards the top of the slope in a southerly direction allowing important late season sunlight to linger on the maturing fruit. The laminated silt-stones and shale of this vineyard slope allow for very reliable drainage in wetter growing seasons and a generally warmer start to each growing season. This is a very important quality vineyard for us at Bloodwood.

Vintage Conditions

I’m writing this on the 9th March 2016 and we’ve just hand-picked the last of this year’s fruit from the lower Shiraz vineyard. (The only grapes still out are those we hope to make in to another Silk Purse if the weather holds). Unlike most vineyards in Australia, our Shiraz is always later to mature than our Cabernet Sauvignon. It usually ripens four or five days after the Cabernet vineyard and traditionally it has been gathered around the end of the first week in April. Now, every wine maker understands that vintage dates jump around a little according to the season, however, until this year, the earliest we have ever completed harvest was 20th March. That record was set in last year’s vintage. The 20th March is an important date in the viticultural scheme of things for Bloodwood. For the first couple of decades it was generally around the date we commenced harvest. Rhonda always seemed to be unimpressed that her birthday celebrations were regularly subsumed under a sticky morass of Chardonnay must and hard physical work. Recently, this seems no longer to be the case. There’s still plenty of work to do in the winery putting the vintage to bed. However, the madness of vintage for an outfit which still persists with hand picking and slow wine making can be eased through a shared bottle of Bloodwood Schubert. So what does this year’s wine look like at this juncture? In short, it looks pretty good. The concern with this very warm and dry early vintage was that the fruit would respire its essence and blow out in alcohol levels before we could get round to hand harvesting it. Luckily, with the aid of the excellent Team Bloodwood, (and a few additional picking bins used as open fermenters when the pressure was really on), we seemed to manage well enough through the totally dry conditions of February and March. For the first time at Bloodwood we had to give the winery heat exchanger a real workout to help cool warm ferment temperatures and this has helped mightily in retaining the freshness natural acid balance of our fruit. Traditionally, the issue here has been warming ferments to completion as autumnal temperatures plummet, but not this year. Time will tell, but early indications suggest that 2016 will do no harm to the reputation of Bloodwood wines with the Schubert, Riesling, Pinot and Shiraz performing very well.


The main consideration here was a clean, efficient ferment minimizing volatile acidity and extended ferment characters. At 22.6 Brix and a T/A nudging 8g/l there was not much that was needed in the way of winemaking. Whole-bunch pressing as the grapes came off the vines, cool settling overnight, racking and warming to help ferment get underway was our straightforward approach.Generally fermented between 14 and 18c over 30 days to dryness, the wine looked delicious from the start. Over recent vintages, I've been trying to work a little more on the mid-palate through extended lees contact, and this seems to be working. Following bench trials, protein and cold stabilization, the wine was sterile filtered and bottled in early October 2016.

Wine Analysis
pH 3.03
Acidity 7.7 g/l
Alc/Vol 12.4%

Tasting Notes
"Fresh green gold in colour, our Riesling vineyard's spicy citrus, honeysuckle and talc is celebrated once again in the bouquet with similar flavours flowing the length of the palate. Finishing satisfyingly dry and savoury, its juicy minerality means this wine will enjoy some quiet time in your cellar before it fully reveals the delicate complexities hidden within."

12.4% Al/Vol

Riesling 2016. Lime, lemon zest, riper quince and a sherberty Pez-like quality are de rigueur, yet what sets this Riesling apart is a volcanic pulse that meshes flavour, mineral and juicy, free-flowing acidity into a delectable whole. Extended lees handling proves rewarding. Indeed, there is nothing hard about this. A beauty now, or over the next decade plus. Rating 95 to 2028
— Mr Halliday's Review of 2016 Riesling
Hand-picked, whole bunch-pressed, cool-fermented to dryness with cultured yeast, matured on fine lees in tank for 6 months. Good wine, with all the requisites of lime/citrus fruit aroma and flavour backed by citrussy acidity.

94 points to 2025
— Mr Halliday's review of the 2015 Riesling
Tight control. Excellent fruit intensity. Slatey, minerally finish....This Riesling flies an impressive flag both on the palate and through the extended finish.

11.5% Al/Vol Rating 95 Drink 2028.
— Mr Halliday’s review of 2014 Riesling
Pale straw; mineral laden on the bouquet, with prominent lemon juice and fennel aromas; the palate is taut and racy, firm, unevolved and the firm acidity is certainly at the higher end of the spectrum; time will be essential to maximise drinking pleasure.

11.5% alc. Rating 92 Drink 2021
— Mr Halliday’s review of 2011 Riesling
2010 Bloodwood Riesling
Stephen Doyle and his wife Rhonda are two of the pioneers of Orange District wine. They have been making wines in their own particular way since their first vintage in 1986. Bloodwood has developed a reputation for its satirical labels and individual styles, but especially for the quality of its Riesling. In 2009, Stephen made a particularly good example. The wine displayed vibrant limey notes and mineral characters on the palate, finishing with dry, crisp acidity. However, the 2010 (made from the vines planted in 1984) is a cracker, and is especially recommended for lovers of the dry, minerally style. I visited the winery a month or so ago to sample the wine which will be released just before Christmas: “Intense floral aromas with hints of honeysuckle. Very refined, delicate palate with a fine minerally texture, great length and vibrant limey acidity. Outstanding 12.8% Screwcap
— Winewise Review by Len Sorbello
Fragrant spice, wild flower and apple aromas lead into an intense and lime-juicy palate, with immaculate balance and length. Screwcap.
12.5% alc. Rating 96 Drink 2020
— Mr Halliday’s review of 2008 Riesling
A gloriously fragrant bouquet with a surge of lime/lemon blossom, then an emphatic palate full of lime and a hint of herb; finishes well. Screwcap.
12.5% alc. Rating 94 Drink 2018
— Mr Halliday’s review of 2009 Riesling
Rhonda and Steven Doyle were two of the pioneers of the Orange region when they began to plant their 8.4-ha vineyard in 1983. At an altitude of around 850 m, there was never any question about the suitability of the climate for riesling. This wine is pale green-straw in colour, with a lovely floral blossom bouquet. The tightly focused palate has lime/citrus fruit wrapped around a strong mineral backbone - to use a mixed metaphor, a lady-in-waiting for the next few years.

Rating: 93
— Mr Halliday’s review of 2010 Riesling