• Dry style
• Ripe peach
• Subtle florals
• Mouthfilling

"Pure and exquisite, the delicately fragrant bouquet shows lime cordial, crunchy apple, green tea and white floral nuances. The palate displays outstanding focus and concentration, wonderfully enhanced by refined texture and racy acidity, finishing impressively linear and mouth-watering. At its best: 2026 to 2040" Sam Kim, Wine Orbit, Aug 2023

In the glass, the wine is bright and clean with a very pale straw colour that has soft pale green hues. After pouring, the soft and subtle aromas build in the glass. Aromas of fresh finger lime and lemon pith leap from the glass are underpinned by floral and ripe peach notes. The soft citrus flavours that mimic the aroma are layered with by an oyster shell saline and green apple acidity. This acidity flows long through the centre of the palate and is complimented by crisp minerality with slate flavours and chalk acidity. This characteristic is naturally occurring from the layered limestone soils of the vineyard. This full style of Riesling is finely balanced with the small amount of sugar from the grape softening the layered and mouth filling structural acidity. The wine while intense in flavour is quite dry on the palate with a long salivating finish that leaves the palate clean and ready for more.

The ‘100 Osmond’ Riesling is one of the founding pillars of ToPé. From sitting on the back patio in the lingering afternoon sunshine, Tom and Pete would often share a glass of Riesling and be amazed at the beauty of purity of the variety, its ability to reflect the place it was from and intriguing evolution able to be drunk young and fresh or allowed to develop a richness and depth with age. The ‘100 Osmond’ Riesling is crafted with these afternoons in mind.

Located on a Northern facing slope, the vineyard receives the full day’s sun. Dry grown, the vines have developed deep roots into the layered mineral soils that lie beneath the rich limestone of the hill. The cooler climate is accentuated by the elevation of the vineyard, and especially felt in the low night time temperatures that create an ideal diurnal temperature range for ripening fruit and respiring vines. These factors produce a very low disease pressure scenario even in more trying years, allowing us to implement a minimal interference in the vineyard. The 2022 season was an ideal harvest in the Clare Valley and is already be herald but winemakers and critics as potentially on of the best for a decade. With plenty of rain through the growing season, the weather cleared in time for flowering allowing for a balanced fruit set. Late frosts fell in valley in October, but due to the nature of the higher altitude and slop of the vineyard, this Riesling block enjoyed the cooler temperatures without suffering any burn. The cool growing condition carried on into a cooler summer with evening temperature well below previous years an ideal condition for these vines. Grape sampling began in early February and the grapes were determined to be at their finest in early march . On the 11 th of March as the sun rose over the Eastern range, the Riesling was harvested. Loaded into gondolas, the bunches were taken strait to the waiting winery where they were processed in the cool of the morning.

Delivered to the winery in the early morning, bunches were checked and loaded into a de stemmer. The individual grapes were passed through a chiller the snap chill the berries as they were loaded into a small enclosed press. Under inert gas coverage, the initial draining was allowed to occur naturally solely from the weight of the grapes on top of each other. Once this draining had occurred, the press was activated to its softest possible pressure to crack the berries. Once again, the juice was allowed to natural drain and was collect. This bright first juice was collected separately. The juice was chilled to 4 degrees and allowed to settle naturally, clarifying over 48 hours. Once clear, the clean juice was rack from the top of the juice lees into a closed stainless steel fermenter where it was allowed to warm as commence fermentation. Once the fermentation was underway, the ferments temperature was regulated low to retain as much of the highly aromatic compounds in the wine. Seventeen days after it started the wine completed its fermentation. The wine was then remain on its fermentation lees and was battonaged for a couple of weeks. Once the ideal texture had developed, the wine was chilled to below 0 degrees and allowed to sit for a few week to cold stabilize allowing the precipitation of the excess natural acid. The wine was clarified through traditional methods before being racked clean and filtered.