There was a below average winter rainfall lead-up to the 2008 vintage in the Adelaide Hills. Spring was mild with rainfall periods in October, early mid-November and mid-December. Fine weather at the end of November allowed for good flowering, which was followed by a dry and hotter than average early summer, which encouraged good growth and some restriction on berry and bunch size. From mid-January through February mild temperatures and cold nights followed, which ensured excellent development of fruit colour, flavour and acidity. Harvest began three weeks early at the end of February with the white varieties, coinciding with an unprecedented record heat wave of 15 days over 35C in early March. The unexpected continual heat seemed never-ending but the natural advantage afforded by the Adelaide Hills is the altitude (600m), which provided cooler growing conditions and assisted with acid retention in the grapes and greater purity of fruit flavours.

Fragrant layers of citrus blossom florals, lemon and lime zest, sherbet and bath talcs, with a hint of honey indicating development.

Focused citrus juice, Bickford’s lime, lime leaf and grapefruit flavours are complemented by wet stone minerality and tightly wound acidity for a long, fine, crisp finish.

Pale straw with lime hues.

Fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters. Bottle aged at Henschke Cellars in Keyneton for museum release.

Handpicking allowed selection of the best quality fruit, producing some excellent to exceptional wines, in particular riesling. It was an ideal season to practise organic viticulture and a season that demanded biodynamics to keep the vines healthy.

***Single Day Harvest***: 6 March 2008