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.