The wine is made in a great and refreshing fruit-driven style with a soft, velvety palate of extraordinary length. It has classic flavors of ripe lemon and lime and some tropical fruit notes. It drinks well young, but will also reward with cellaring. This wine inhabits a unique space of finely balanced compatibility between the inherent richness and generosity of the fruit from the family vineyard in White Hutt, and the lean, mineral-driven elegance of the fruit from Polish Hill River. The 2021 No.33 is richly imbued with aromas of red apples, guava and Rainier cherry; with floral top-notes of rosewater and elderflower. The palate is softly textural and richly flavoured with apple, cloudberry and nectarine, while the bright natural acidity draws through to a crisp, clean finish. A wine of immediate appeal and absolute approachability, this wine is poised for ultimate enjoyment on release and complements a variety of cuisines.
93 points James Suckling
Attractively fresh florals and lime, as well as pear, apple blossom and some more exotic spice notes. The palate has a richly fleshy feel with really generous peach, pear and lime flavors. Drink over the next five years. Screw cap.
Rieslingfreak No.33 is incorporated both our growers in the Clare Valley. Richard and Anne Hughes (John’s Parents) and Robert and Lyn Jaeschke from Polish Hill River. Situated on the flats in the middle of a valley, White Hutt vineyard has its own very unique microclimate. The vineyard is planted on heavy loam and red terra rossa soil, with limestone subsoil. It is situated 500m above sea level, with an average rainfall of 550mm. The heavy red soils in the vineyard were contributing to the fruit generosity seen in this wine. The Polish Hill River in the wine provides the wine with an acid profile and drive.
The 2021 vintage was a season of extremes. Spring brought above average rainfall and was warm, while summer was cool and temperate. This combination was perfect for creating thriving grapevine canopies in the spring, and slow ripening of the grapes over summer. This combination encouraged full flavor development at lower levels of sugar, while maintaining higher acid levels. Grapes were machine harvested at night and fruit was in thewinery by morning – always preferred for Riesling. Instead of pressing his Riesling, John uses a spin and drain method, where they spin the press every 10 mins, to extract free run juice – this ensures that the berries are treated very softly, whilst maintaining the purity of the juice. The juice was then settled for 5 days. Once the juice was clear, and solids were settled, the wine was racked and the juice was fermented at around 55 degrees for 10-12 days, until it reached his desired sugar level, at which point the wine was chilled and sulfured, to stop the ferment. The Riesling was then hot and cold stabilized, to remove all haze and crystals, before being filtered and bottled. Time lapse from harvest to bottling – about 3 months. Wine was released soon thereafter.