Clare Valley Riesling 2023
Leo Buring
Clare Valley Riesling 2023
Leo Buring
Clare Valley Riesling 2023
Overview
Overview
Since 1945 Leo Buring has established a reputation as Australia’s foremost maker of Riesling. At Leo Buring we only make Riesling. It is the grape variety that encapsulates everything we strive for: purity, elegance, time and place and the structure to age gracefully.
The 2023 Leo Buring Clare Valley Riesling displays pure lemon citrus fruit with underlying minerality, making it a perfect fresh compliment to clean vibrant dishes.
| Varietal | Dry Riesling |
|---|---|
| Vintage | 2023 |
| Country | Australia |
| Region | Clare Valley |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 11.5% |
| Peak Drinking | Now - 2026 |
Food Pairing
Food Pairing
Chicken
Fish
Seafood
Cheese
Cured Meat
Spicy Food
Taste Description
Taste Description
Nose
Lively lemon and lime fruits heightened with notes of citrus blossom and mineral flecks. Great purity and aromatics.
Flavours and Palate
Pure and fresh with clean citrus zest fruit flavour and lemon sherbet, supported by mouth-watering mineral slate. Delicate yet powerful with a core of juicy citrus flavours running the length of the palate. Vibrant and salivating acid line drives the palate to a crisp finish. Classic Clare Riesling.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Clare Valley, South Australia
South Australia’s stunning Clare Valley is an enigma. Its ability to produce full-bodied reds and delicately floral Rieslings under a continental climate makes it famous for wines of intensity and balance (its secret is cool afternoon breezes to slow down ripening).
VINTAGE CONDITIONS
Good winter rainfall set up the vines well for the growing season, establishing healthy canopies protecting the Riesling fruit from sun exposure. Spring saw above average rainfall and cool conditions, delaying budburst and shoot growth, leading to a later than usual harvest. The ripening period was cool and whilst there was some disease pressure fruit was able to be harvested in good condition and at optimum flavour intensity with bright natural acidity.