2026 Méthode Spritz
A fun Lighthearted exploration of Riesling, crafted to be your go-to spritz. With a refreshing effervescent style, this wine balances zesty fruit with a touch of intentional residual sugar for a thirst-quenching, playful experience. Harvested early, precisely as the flavour/sugar in the grapes increase and the natural acidity starts to drop. fermented slowly until the balance is perfectly aligned, then stopping the ferment by quickly chilling. bottles soon after making , with a slight spritz of CO2 added at bottling. This lively wine is 30% lighter in alcohol than our Two Blocks Riesling. A spritzy palate with notes of citrus, green apple and blossom. The slight sweetness is perfectly balanced by a clean, refreshing finish. Enjoy chilled or as an aperitif or as a base to your favourite cocktail.
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VARIETY: RIESLING
REGION: WRATTONBULLY
HARVEST DATE: 10th MARCH
BOTTLING DATE: 15TH JUNE 2026
BOTTLING ANALYSIS: ALC 8% TA 8.06 PH 3.03 RS 26g/L
WINE STYLE: PLAYFUL, BALANCED & AROMATIC
WINEMAKER: LUKE TOCACIU
FOOD PAIRING: APERITIF & SUNSHINE
ABSTRACT:
A trial to explore an earlier-picked expression of Riesling, preserving natural acidity and freshness whilst retaining a small amount of residual sugar to create a balanced low alcohol style. Fermentation was arrested before dryness to maintain natural grape sweetness, before a light carbonation was added to create a refreshing spritz style. The resultant wine is 8.5% alc, bright, vibrant and fruit driven, with lifted citrus aromatics, gentle sweetness, fine bubbles and a crisp, refreshing finish.
INTRODUCTION:
A mild growing season with cool conditions during ripening allowed the Riesling fruit to retain high natural acidity and fresh aromatics.
METHOD:
The fruit was harvested earlier than our traditional Riesling picking dates. The earlier harvest preserved vibrant citrus flavours and natural freshness whilst resulting in lower potential alcohol. Fermentation was conducted at cool temperatures between 12–14°C to preserve aromatic intensity and varietal expression. As the desired balance between acidity, alcohol and sweetness was achieved, fermentation was arrested prior to reaching dryness. Following maturation on fine lees for a short period to build palate weight, the wine was filtered and lightly carbonated before bottling. The finished wine was bottled under crown seal to preserve freshness, carbonation and aromatic purity.
DISCUSSION:
In this trial, the aim was to create a more approachable and refreshing style by harvesting earlier and retaining residual sugar through arrested fermentation. Early harvesting reduces potential alcohol while increasing the concentration of natural acids, creating a vibrant and energetic palate. By stopping fermentation before dryness, a small amount of residual sugar remains, softening the acidity and enhancing the perception of fruit. The balance between sweetness and acidity is critical, ensuring the wine remains refreshing rather than overtly sweet. The addition of carbonation further transforms the wine style. Carbon dioxide contributes texture and lift, enhancing the perception of freshness while accentuating citrus and floral aromatics. The fine bubbles also provide a cleansing effect on the palate, making the wine highly drinkable and suitable for warm-weather consumption.
and suitable for warm-weather consumption.
CONCLUSION:
The palate is bright and refreshing, showing notes of lemon zest, lime cordial, green apple and white flowers. A touch of residual sugar provides balance and texture, while the gentle carbonation adds lift and vibrancy. The finish is crisp, clean and moreish, making it an ideal aperitif or accompaniment to seafood, fresh salads and warm summer afternoons. Serve well chilled and enjoy young to capture its freshness and aromatic expression.