Churchview Estate St Johns Wild Fermented Riesling

Description

Churchview Estate St Johns Wild Fermented Riesling is white wine made from 100% Riesling grown in Margaret River. Churchview aim for an intense, fruity and complex style of Riesling.

Churchview Estate is an award-winning, family-owned wine producer located in the Margaret River wine-growing region of Western Australia. The estate was founded in 1999 by father and son team Spike and Raymond Fokkema and is situated near the locality of Metricup just off the Bussell Highway. Spike had emigrated from The Netherlands in the 1950s and had been a successful businessman prior to purchase. Today  the estate is owned and run by Raymond Fokkema and his sister Sharon Bosveld (who joined the family business over 20 years ago). The winemaker is David Longden. Churchview Estate was awarded with a 5 star winery rating in James Halliday’s 2016 and 2020 classifications.

The estate takes it name from the view of the heritage listed Anglican Church of Saint John the Baptist which can be seen from the estate. The single vineyard estate comprises some 100 hectares with 56 hectares of vines. The site was carefully selected for its maritime climate, ideal and fertile gravelly loam soils, ample clean water and north facing slopes and 16 different grapes varieties are grown. Organic certification was awarded in 2020.

Churchview Estate estate produces several different ranges of wine, the flagship wines are the limited release, handcrafted Bartondale range, which is named after the dairy farm that was originally on the site. There follows the St Johns range, made from more unusual grape varieties, which is named after aforementioned, neighbouring church. There is also the fruit driven Silverleaf range which includes a sparkling.

The grapes for Churchview Estate St Johns Wild Fermented Riesling were crushed immediately on arrival at the winery and the first 400L (Cuvee) was separated from the balance of the juice pressings. The pressings tank was then partially added back to the free run juice to add solids. After 2-3 days the juice began to ferment naturally until it was the perfect balance sweetness, acidity and texture. The wine was then chilled to minus 2 which stops fermentation and bottling with no additives and only coarse filtration.

Suitable for vegetarians and vegans.