2024 ‘Springvale’ Clare Valley Riesling, Grosset

Jeffrey Grosset established his eponymous winery in 1981 in an old milk depot in Auburn, at the southern end of South Australia’s Clare Valley. His fascination with Riesling began as a teenager and led him to study both agriculture and oenology before gaining winemaking experience in Australia and Germany.

Over more than four decades, Grosset has become one of the defining names in Australian Riesling. The estate’s Polish Hill and Springvale bottlings are recognised as regional benchmarks, while Alea demonstrates a different side of the variety: aromatic, supple and gently off-dry, yet still shaped by Clare Valley’s characteristic clarity and acidity.

Grosset’s vineyards occupy some of the Clare Valley’s coolest, highest sites, between approximately 460 and 560 metres above sea level. The estate is certified organic and biodynamic, with each vineyard hand-tended to express its individual geology and microclimate.

Precision is central to the Grosset philosophy. Fruit is handled gently, additions are kept to a minimum and the wines are made without fining. The result is Riesling of remarkable purity, balance and longevity, with Alea offering a particularly charming and immediately accessible expression of the estate.

The 2024 Springvale is made from 100% Riesling grown in Grosset’s approximately six-hectare estate vineyard at Watervale. Situated around 460 metres above sea level, the site was purchased in 2000 and planted the following year with two carefully selected Riesling clones.

Thin red loam over limestone gives way to ancient slate bedrock beneath the surface. The certified organic and biodynamic vines are closely planted and tended by hand, producing compact bunches with concentrated flavour and naturally bright acidity.

A dry winter and early spring brought early budburst and flowering. Heavy rain during November and December restored water reserves before a dry summer and autumn provided favourable ripening conditions with low disease pressure. The grapes were hand-harvested before the arrival of March’s hotter weather and delivered promptly to the winery in small parcels.

After crushing and destemming, the fruit was gently pressed and only the free-run juice was retained. Fermentation took place over two weeks in temperature-controlled stainless-steel tanks using neutral yeasts. Parcels were fermented separately according to clone and vine age before blending and bottling.

No oak or fining agents were used. Certified organic and biodynamic. Vegan and vegetarian. Alcohol: 12.5%.