The 2010 Grosset Springvale Riesling has lemon, lime blossom aromatics, intense pure tangy lime juice, is fine and impeccably focused, powerful and tight with mouth-watering zesty quartz minerality on a bone-dry finish that lingers. Layer after layer of flavour washes over the palate followed by an impeccably balanced, satisfying, taut grip.
Grosset
Jeffrey Grosset has been making some of Australia’s best Riesling for the last 30 years. He established his winery in 1981 in the historic township of Auburn, Clare Valley, 100 kilometres north of Adelaide and the 2010 release is his 30th vintage. The winery is stylish and functional and reflects the attention to detail that extends to the Grosset estate-owned vineyards and winemaking. He hand picks and is meticulous not only in his selection but also in the way he treats the grapes once they.. read more
Wine Advocate # 199. Feb 2012. Reviewer : Lisa Perrotti-Brown. Grosset’s 2011 Springvale Watervale Riesling has pure, clean, precise notes of fresh lemons and grapefruit peel with hints of freshly mown grass, crushed stones and dill seed. Light bodied, dry and very crisp in the mouth, it has good intensity and a long finish. Drink it now to 2020+.
Tasted May 2011. Crunchy mouthfilling fruit. Pure, minerally finish. Very juicy and satisfying. When to drink : 2011 to 2017.
Jul/Aug 10. By Josh Raynolds. Light yellow. Spicy lemon and lime aromas are complicated by notes of talc, white pepper and green tea. Dusty and firm in the mouth, with very good clarity to its tangy citrus and mineral flavors. Quite grown-up in style, finishing with very good cut and a resonating mineral quality. This should age nicely.
Tyson Stelzer, Decanter (UK) April 2010, 18.5 pts -"A blizzard of lemon blossom, Granny Smith apples and lime. Pristine, tightly coiled and long-lived. Edging ever closer to Polish Hill. Drink : 2015-2021."
thewinegang.com, 90pts -"If you didn’t already know that Jeffrey Grosset is arguably Australia’s best maker of Riesling, you will when you taste this young but dangerously moreish Riesling which combines the citrusy-crisp virtues of lemon and lime tanginess with an elegantly dry zesty finish."
Light straw-green; as ever, a more open and expressive bouquet early in its life, the palate likewise more effusive, with ripe lime/lemon fruit running through the length of its immaculately balanced palate.
This is a challenging wine to drink, and to assess. It’s all grippy grape skin and long, skinny, darting acid. There isn’t a lot of flavour but what is there clearly falls into the green apple, slate and green lemon vein. It’s so tight and focussed, it feels tannic. Its tartness makes it feel undrinkable as a young wine – this coming from someone who usually likes his riesling young. This wine needs a lot of time to build flesh. For now it feels skinny and strenuous. If time is kind, it will be a magnificent riesling, and one of the best Grossets yet. I’m being cowardly with the score; it could be worth a lot more, or a lot less.
Tyson Stelzer, WBM100, 94 pts -"Picked at the perfect moment to capture a bouquet of lifted lemon and lime blossom and Pink Lady apples. The palate has poise, precision and persistence, albeit with more expression and richness at this age than the 2009. Won’t be the longest-lived Watervale but shows the discipline we love from Grosset."
Nick Stock, The Age / The Sydney Morning Herald / Good Wine Guide 2011, April 1st, 2011, 93pts -"Early in its life, this is showing lime and grapefruit citrus, smells pithy and intense, and has some stony, savoury elements and fine sherbet-like notes too. The palate’s dry and uncompromising, with lemon, lime and grapefruit citrus, some musky flavour, and fine, chalky texture – little green apple to close. Trainspotters will love the subtly styled proprietary bottle."
'Springvale’ is now entirely made from fruit grown in the single vineyard owned by Grosset. Fermentation took place in temperature controlled stainless steel. Each section of vineyard and clone was kept separate resulting in 4 different components for possible inclusion in the final blend. Fermentation was carried out with neutral yeast at relatively high temperatures (15 - 18°C). There was no skin contact at all, and only the free-run juice was used. No fining is practiced or necessary due to the hand picking and fruit selection at harvest when appropriate.
