Pressing Matters’ Rieslings are inspired by the Mosel styles but are designed to reflect and optimize the outstanding characteristics that Tasmanian Rieslings are capable of producing.
The Riesling clones have been planted on their own roots and at a density of 5000 vines per hectare. The clones are D2V3, 198GM, F8V13 and 239GM.
As already noted, yields are very low (the highest to date being 6 tonnes per hectare) and wines are now being produced with 4 levels of residual sugar (or levels of sweetness). The approximate levels of residual sugar are reflected in the labeling – hence:
R0 (super dry),
R69 (medium sweet) and
Our Rieslings are also significantly lower in alcohol than most Australian Rieslings and the intense fruit flavours are balanced with natural acidity.
Pressing Matters’ Pinot Noir vines are still relatively young and yields have been kept to an absolute minimum (less than 4 tonnes per hectare) to allow them to properly establish and to ensure intensity of fruit flavours.
The Pinot Noir has been planted with a density of 4,200 vines per hectare. The Pinot clones are 114, 115, 777, D2V5, MV6 and D5V12. These have been planted on their own roots as well as root stocks 101-14, SO4, and Teleki 5C.
In conjunction with other Tasmanian producers we have also planted a research Trial Block which contains replicate plantings of the Pinot Noir clones 114, 115, 667, 777, Abel, D4V2, G8V3, G8V7, Ober120a and UCD5. These are planted on their own roots as well as root stocks 101-14, K5bb, R110, SO4 and Teleki5C. We are hoping that research in this block will help to further enhance the quality of Tasmanian Pinot Noir.
This mixture of clones and rootstocks allows many potential permutations, and each combination is picked separately, fermented separately, barreled and matured separately and then just prior to bottling each is tasted blind and assessed for the Pressing Matters Pinot Noir. For the 2013 vintage we ended up with 30 different batches of wine, each in its own separate barrel.
New oak influence is kept to a minimum, with the 2008 vintage being the first one to utilize new oak (25%) and subsequent vintages having no more than 20% new oak. We use a variety of coopers namely: Bonnardot, Francois Freres and Seguin Moreau.
Great care is taken to ensure the grapes are picked at optimal ripeness with multiple picking dates. The fruit is sorted for quality and the must is hand screened on a sorting table before initial fermentation. Fermentation is started naturally with wild yeasts in ½ tonne fermenters. MLF is carried out naturally and completed in a few months. Wines are racked by gravity 2 to 3 times in their life. Pumps and minimal filtration is used only at bottling.