Ray Nadeson sourced the fruit for his 2024 Riesling entirely from Barrie Provan’s Barwite vineyard in King Valley. Ray and Barrie have been friends for years―Lethbridge leases and manages Barrie’s Suma Park vineyard in Marcus Hill on the Bellarine Peninsula. The Barwite site was established in 1998, about 15 minutes from Mansfield in Victoria’s high country, on undulating slopes that face predominantly northeast. The fruit fermented in small batches in a combination of stainless-steel tanks and large oak barrels. Maturation on light lees took place over eight months. A small portion went through malolactic conversion, and the wine was bottled with 10 g/L residual sugar to balance the naturally high acidity.
Residual sugar in Riesling can be a difficult thing to get right. Ray Nadeson’s an avid proponent, leaving a lick of sugar in all his Rieslings; “It’s essential for the texture of the wine.” He’s a dab hand at it too.