Castle Rock Gruner Veltliner 2023

Tasting Notes

The Castle Rock Estate Grüner Veltliner presents a pale lemon colour, with a bouquet that immediately captivates with vibrant guava aromas, offering a fresh and inviting profile.

On the palate, the wine is bright, delicate, and fresh. The guava flavours carry through seamlessly, enhanced by notes of feijoa and a delicate spice character. A touch of richness from the lees contact adds a savoury dimension, contributing to the wine’s impressive complexity. The finish is long and lingering, with the freshness and purity of the fruit shining through.

Food Pairing

• Roast Pork: A traditional pairing with Grüner Veltliner, where the wine’s freshness complements the rich flavours of roasted meat.
• Veal Schnitzel: The light spice and acidity of the wine will cut through the crispy, golden crust of veal schnitzel, creating a harmonious pairing.
• Fish & Chips: For a more casual meal, this wine’s crisp acidity and fruit-driven profile pair beautifully with the simple joy of fish and chips, especially on a sunny day.
• Chicken and Egg Donburi: A rich, comforting Japanese dish that would harmonise well with the wine’s citrus and green apple notes.

Best Serving Temp

Serve the 2023 Grüner Veltliner lightly chilled at 10°C to 12°C to allow the fresh fruit and subtle complexity to shine through.

• If storing in the fridge (5°C): Remove the bottle 10-15 minutes before serving to allow it to warm slightly.

Additional Information

• Grape Variety: Grüner Veltliner
• Region: Great Southern, Western Australia
• Alcohol: 11.5% by Vol | 6.8 Standard Drinks
• pH: 3.39
• TA: 6.1 g/L
• RS: 0.1 g/L
• Closure: Screwcap
• Vintage: 2023
• Volume: 750ml
• Harvest Date: 22 March 2023
• Bottling Date: 15 August 2023

Technical Terms Explained

• Lees Contact: Refers to the period when the wine is in contact with the dead yeast cells after fermentation (the lees), which imparts a subtle richness, texture, and complexity to the wine.
• Puncheons & Barriques: Types of oak barrels used for fermentation and maturation. Puncheons are larger than barriques, allowing for a gentler influence of oak on the wine.
• Residual Sugar (RS): The amount of sugar remaining in the wine after fermentation. This wine has a very low RS (0.1 g/L), contributing to its dry and fresh character.
• pH & TA: pH measures the acidity of the wine, while TA (total acidity) quantifies it in terms of grams per litre. This wine has a well-balanced pH of 3.39 and a TA of 6.1 g/L, contributing to its refreshing acidity.

Awards

• Young Gun of Wine: Recognised as one of Australia’s best Grüner Veltliners.