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Polish Hill Riesling 2024

Grosset Wines, South Australia, Australia

Grosset Wines
South Australia Australia
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The Story

Polish Hill Vineyard – established in 1966 - is named after the nearby Hill River Settlement established by Polish immigrants in the 1840s. The fully mature low vigour vines are planted on a U-shaped ridge formation on poor shaley slightly acidic soils with underlying slate and a topsoil crust of clay interspersed with shale. Vintage takes place in early April - normally a few weeks later than Watervale. The free-run juice is cold settled for ...

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Vintage 2024

Vintage 2024 conditions

The below-average sized crush can be attributed to a number of seasonal factors as well as various forms of human intervention driven by economic considerations and market forces.

Major global-scale climate influences on the Australian climate in 2023 were a La Niña at the start of the year, an El Niño and a strong positive Indian Ocean Dipole which were established in early spring, and a positive phase of the S...

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Latest Pro-tasting notes

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Written Notes

The nose displays delicate white lily, green apple and lemon blossom notes, while on the palate it is intense, powerful and fine. Pure lime notes tingle on the mid-palate with slate characters adding complexity. Powerful and vibrant acidity persists onto a stunning, lengthy finish.


The eight hectare Polish Hill vineyard (ACO certified organic) was planted in 1996 at an elevation of 460 metres, in the coolest part of the Clare Valley. The low fertility soils of this hard rock site are composed of silt and shallow shales over a thin crust of clay and gravel. The vines have to work harder than those at Springvale, which is located a small distance away, and so produce small, thick-skinned berries with bunches. Relatively close-planted, there are three clones of Riesling producing very few bottle per vine.

The organic grapes were hand harvested before March's hot weather and delivered promptly to the winery in small parcels, where they were crushed and destemmed. The fruit was then gently pressed using a pneumatic press and the free run juice was inoculated with neutral yeasts to preserve the natural expression of the vineyard in the final wine. Fermentation lasted two weeks and took place in temperature-controlled stainless steel tanks in separate batches according to clone and vine age before blending and bottling.


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Origin

Clare Valley, South Australia
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