Grosset Springvale Riesling 2010

I had to look twice at the menu: was it really a 2010 vintage wine?  In short yes, and a good one at that.  An aroma of lemon and lime, was met with a palate that was too cold at first, acidity then showed itself, then a soft lingering flavour and length with a peachy character.  With time, the length of this wine seemed to grow and grow in the glass.  A very good wine.  88 points.

Abv: 13%
Price: around $35
Source: restaurant

Clare Valley
October 18, 2010
2

Comments

Chris Plummer said…
Good point you make about the temperature here Sean. Restaurants are always serving white wines too cold aren't they?

I visit Jeffrey Grosset in Clare every year to taste his rieslings with him, and he seems to pour them at what is essentially 'winter' room temperature, which accentuates the wine's aroma, texture, depth of fruit, and as you mention here; length even.

I'm actually drinking Grosset's 2010 Springvale right now, straight out of my 'cellar' without any refrigeration - and it's great! My house thermometer read 17 degrees this arvo, but I suspect the wine is actually a few degrees cooler than that from its month or so of hibernating.

I think you're right about its lemon/lime characters and especially its length, but I'm also picking up a very pleasing richness/opulence/concentration, which could just be a temperature thing?

Either way brilliant stuff. But don't you think the word 'vale' appears one too many times in its full name? Thank God it's from Clare and not McLaren Vale......:)

Cheers,
Chris P
Thanks Chris: absolutely concur. To be honest, I am sometimes guilty of the same "serve too cold" error, particularly with riesling for some reason. It (cold that is), is almost a bit like oak to me - it masks both good and bad wine; sometimes necessary, but certainly not with a wine of this calibre. Good note too on your site.

Cheers
Sean

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