The Auswine Forum

2009 Kilikanoon Morts Block Watervale Riesling, Clare Valley (screwcap): Very pale green colour with a little spritz. Sweet juicy lime fruit/blossoms, talcum powder and soursob, a touch of fennel in the distance, then dirty limestone; soft entry followed by tangy lime/lemon fruit with flesh, grip and slatey characters, finishing mineraly and mouthwateringly long, a touch of cold steel on the very end. Very, very similar to the Lengs & Cooter I had the previous night; a high quality riesling, and it's not even their Reserve label.

Cheers,
Ian

G'day Ian

Right from the start, let me give you my appreciation for your tasting notes - they are always comprehensive and a joy to read.

We've previously had a discussion about 'soursob' as a wine descriptor. I'm about to visit the Clare Valley (11 days and counting) and I am finding that the soursob descriptor is becoming more common in your TNs. For me, that's a worry - I am maybe going to walk into what will apparently be the best rieslings for 5-6 years (and buy accordingly), and mysteriously they have this characteristic I've not seen before (and which sounds quite off-putting).

I'm just curious why 'soursob' has become so prominent in your notes. Can you then tell us whether you believe riesling is evolving in the Clare (global warming, better viticulture, biodynamics?) to produce these more savoury characters?

Cheers

Allan

Waiters Friend wrote:G'day Ian

Right from the start, let me give you my appreciation for your tasting notes - they are always comprehensive and a joy to read.

We've previously had a discussion about 'soursob' as a wine descriptor. I'm about to visit the Clare Valley (11 days and counting) and I am finding that the soursob descriptor is becoming more common in your TNs. For me, that's a worry - I am maybe going to walk into what will apparently be the best rieslings for 5-6 years (and buy accordingly), and mysteriously they have this characteristic I've not seen before (and which sounds quite off-putting).

I'm just curious why 'soursob' has become so prominent in your notes. Can you then tell us whether you believe riesling is evolving in the Clare (global warming, better viticulture, biodynamics?) to produce these more savoury characters?

Cheers

Allan

Hi Allan,

It's a character I've regularly picked up in the bouquet of Watervale rieslings in the past (just edited the title to correct what I missed), but it's not unpleasant and usually never a dominant thing - as has been mentioned, locals would tend to associate more with the descriptor (and more so when they pop up in winter and get mowed, weeded or slashed).

To be honest, the best thing you can do is completely ignore what I've said (seriously). As you're spending some time in Clare it's in your best interest to take full advantage, try as many as you can, and make up your own mind.

Cheers,
Ian

G'day, and especially to Ian (N4Sir)

I put these away for a while after purchase in 2010, and this may be the first time I've had a look since then.

Yellow, bordering on gold in colour. A whiff of kero on pour, which blew off very quickly. It needed time out of the fridge to start showing much at all.

Lime juice (a little concentrated), some citrus florals, talc and minerality. The palate is showing lemon-lime juice starting to become cordial-like, with good supporting acid, and a mouth-wateringly refreshing finish. The acid is not sharp, and nor is the fruit hard or bitter at all, and the wine is correspondingly well balanced. It appears youthful in some respects.

Possibly at its peak - I have a few more of these and will look at them a little more regularly.

Cheers
Allan