Pressing Matters' Rieslings are inspired by the classic Mosel style but showcase the unique brilliance that Tasmanian Rieslings can achieve.
The vineyard features carefully selected clones—D2V3, 198GM, F8V13, and 239GM—planted on their own roots at a high density of 5,000 vines per hectare.
Their Rieslings are crafted with four distinct levels of residual sugar, beautifully reflected in the labels:
- R0 (very dry)
- R9 (dry)
- R69 (medium sweet)
- R139 (sweet)
This thoughtful range captures the essence of each sweetness level, offering something exceptional for every palate.
R139 Riesling is crafted from cane-cut fruit, where selected bunches are cut and left to shrivel on the vine, concentrating sugars and flavour before being harvested later in the season. This method produces a naturally rich yet balanced dessert-style Riesling.
Following selective hand-picking, the fruit is gently bag pressed and cold settled for 48 hours. After racking, the juice is inoculated with a neutral yeast and fermented at cool temperatures for around three weeks. Fermentation is then halted at the desired level of sweetness, before the wine spends 6–8 weeks on lees to build texture and complexity prior to bottling.
"Sweet Wine of the Year. Score awarded by the Halliday tasting panel at the annual Awards judging. DB writes: A wonderful sweet riesling sporting 139g RS from Tasmania's Coal River Valley. The acidity is the key here. It tempers the sweetness and provides a minerally frame on which the unctuous fruit is tautly stretched. Green apple, lime, fresh and candied rinds, an array of wildflower notes, apple pie, crushed stone and toffee apple. Pure, focused and showing great balance and an impressive length of flavour and vitality". 97/100 Pts, Halliday Wine Companion
