2008 The Stump Jump Riesling
���© Neil Matterson
Technical Information
Alcohol:
13%
pH:
3.17
Glucose & Fructose:
5.5 g/L
Chief Winemaker:
Chester d'Arenberg Osborn
Senior Winemaker:
Jack Walton
'Four new whites have been added to the popular Stump Jump range including this juicy riesling. Those who usually find Australian Rieslings too dry and steely in their youth - or too much like chewing on a lime - need have no fears here. The new Stump Jump is a softer style with a little grapey sweetness and has clearly been made for enjoying right now, not a few years down the track. Top value.'
The Story Behind The Name
The name ‘Stump Jump’ pays homage to a significant South Australian invention – the Stump Jump plough. As well as clearing the land around McLaren Vale, it was adopted worldwide in the late 19th century because of its ability to ride over stumps and gnarled roots, saving farmers valuable time and energy.
The Characteristics
Like running under a sprinkler on a hot day, The Stump Jump Riesling is crisp and refreshing. The nose is inviting and full of passionfruit, limes, red apple and rose petals.
The palate is juicy with a crisp lime character initially present before it opens to lemons and a cascade of tropical fruits. The finish is fresh and clean with wonderfully integrated acidity.
Perfect for a pre-dinner drink or lazing outside in the sun reading a book.
The Vintage
In 2008 Hawthorn won the Australian Football League premiership, Barack Obama was elected as the President of the USA and Riesling enjoyed fabulous conditions.
Healthy rains in winter and spring set up the vines perfectly and allowed for stress free conditions from veraison to harvesting.
Cool temperatures in February meant that intensity of flavour ripeness was achieved at a low level of pH and high levels of natural acidity - perfect.
The Winemaking
The fruit is selected from eight Riesling vineyards in McLaren Vale. After passing through our extremely gentle ‘Demoisy’ rubber toothed crusher the juice is extracted from the skins via a basket press. This gentle process ensures the wine maintains its natural delicacy.
Fermentation is long and cool (as in temperature, not Fonzie) using neutral yeasts that enhance the natural aromatics in temperature controlled vessels. This gentle handling and minimum intervention allows the full fruit character to emerge.