1991 Howard Park Riesling Tasting Notes

Howard Park Riesling is sourced from a very small area around Mt. Barker in the Great Southern which produces Riesling of great character that has proven ability to benefit from long term cellaring. All Howard Park Rieslings are made from free run juice only. This represents the finest juice fraction of the grape with the most delicate aromatic compounds of both aroma and flavour; this juice portion also has the highest level of acidity and the lowest proportion of bitter, phenolic compounds. The juice is filtered prior to fermentation to remove as much of the solid grape material as possible and ensure the cleanest ferment. Fermentation is facilitated by neutral yeast with low flavour characteristics to ensure that it is the flavour of the fruit that comes through to the resultant wine. Low fermentation temperature (around 12 - 13°C) ensures that the delicate aromas and flavours are not lost to the fermentation process. All Howard Park Rieslings are fermented to complete dryness with minimal residua; sugar producing the fresh long living style that Howard Park is known for. The wine is clarified immediately at completion of fermentation in order to prevent any leesy, bready characters developing. The wine very rarely requires acid addition.

This is a terrific wine, one of the very best Howard Park Rieslings and Australian Riesling in general. The wine is remarkably youthful with a brilliant slightly petillant appearance. The nose is still austere with slatey, mineral tones complementing grapefruit/citrus fruits. A powerful and yet restrained palate shows ample fruit, crisp biting acidity and great length of flavour persistence. The finish is very crisp and clean. A very fine wine with a long time to go.

Brilliant, green hues. Wonderful buttered toast, savoury, zesty, very attractive. Complex rich palate, good development but still alive with primary citric mineral characters. Outstanding wine.

Current Rating: 5 Stars
Drinking Window: Now to 2010