When John Hughes, (Rieslingfreak) tasted the first two 2018 Rieslings released under the Otherness label, he expressed a keen interest in being involved in the project, joining Riesling maestros Ian Hongell and Neil Pike in contributing his skills towards the crafting of a third expression of my favourite variety. I was immediately excited by this offer.
Then one day our mutual friend Natalie Fryar (Bellebonne) visited the Barossa with Hugh McCullough (Wellington & Wolf). Hugh is also involved in making Riesling in the Tamar. The conversation turned to the essential qualities of fruit from this cool, marginal Tasmanian region, and I felt compelled to ask the question: could we possibly source some quality Riesling fruit for a John Hughes-made Otherness wine? Nat answered in the affirmative: If we wanted ten tonnes, she would be unable to help, but if we required one or two tonnes, she could make it happen. And so the plans were made. The grapes were picked accordingly, crushed onsite and then chilled and sulphured juice was sent to the Barossa.
In John Hughes words: “I was super excited, when receiving the chilled juice from Tasmania. Tasting the elegance and purity of the juice, I knew we were going to end up with something special in the bottle. The tight acid structure on the juice, screamed Off Dry to me, in terms of wine style. We monitored the ferment daily, tasting and waiting for that moment of balance. Coming in at 9.8% alcohol and 35 g/L Sugar, we found balance and contentment in the glass”.
Purity of fruit. Tight acid structure. Off-Dry. Balance & contentment in the glass. Unfiltered. Contains minimal sulphites.