Being only the second vintage of commercial production from the estate vineyards, yields were low, allowing full flavour development and ripening of the Shiraz. Individual parcels from the vineyard were earmarked for the Estate label and left on the vine to ripen fully. Once harvested, at 14.1 °Baume, the must was fermented and the resulting wine matured in French Oak barriques for 16 months.
The 2003 Shiraz is a full-bodied, richly flavoured wine of excellent structure and texture with ripe, voluptuous fruit flavours and silky smooth tannins. Displaying ripe berry fruits, chocolate and peppery spice for which the Adelaide Hills cool climate Shiraz is fast becoming famous.
The 2004 Riesling is the first to be produced under the Wicks Estate Label. The fruit was carefully harvested after reaching the desired flavour ripeness and gently pressed with both free run and pressings fractions kept separate. A small proportion of the pressings were blended back, achieving the desired wine structure and flavour profile. With a high potential existing for Riesling in the Adelaide Hills, although often overlooked in lieu of Sauvignon Blanc, the 2004 Wicks Estate Riesling shows that Adelaide Hills Riesling deserves considering.
We have made a commitment to pursue the finer points of this variety and aim to set the benchmark wine style for the Adelaide Hills region. This attractive wine displays lively citrus fruit intensity on the palate coupled with generous floral aromatic notes and a vibrant clean finish.
4 Stars, Silver Medal, Top in Class - Winestate Magazine May/June Issue - Adelaide Hills tasting Silver Medal and Top in Class - 2010 Adelaide Hills Wine Show Top 40 Best Buys - Winestate Magazine Wine & Spirit Insider May/June Issue 2011 Bronze Medal - National Cool Climate Wine Show