clos Clare Watervale Riesling is a premium,hand-crafted, Clare Valley wine, with lime and pepper flavours forming a complexyet balanced taste. Its acidity creates a dry, crisp finish that lingers on the palate, while its citrus aromas are mouth-watering and refreshing. This is an exceedingly food friendly wine especially for seafood of all kinds. Enjoy this benchmark Riesling for its poise, elegance and finesse.

Critic Review

Decanter Magazine:92Pts
Drinking Window:2020-2025

“The tiny two-hectare clos Clare vineyard was originally part of the Florita vineyard in Clare Valley’s Watervale sub region and known for its outstanding Riesling. It was bought by Clare Valley pioneer Jim Barry in 1986 then sold to a local artist before Barry bought it back in 2007. The wine is complex and racy with sweet guava fruit, pear smoothie, kerosene and a saline minerality. An easy-drinking style which begs for an oyster or two to accompany.“
Chris Wilson

About the Producer

The story behind clos Clare is fast becoming a legendary tale and has earned a place in the Clare Valleys winemaking history. This tiny, two hectare vineyard was originally part of the celebrated Florita vineyard in the Clare Valley subregion of Watervale, famed for producing outstanding dry Riesling. In 1986, Mark, Peter and John Barry purchased the whole Florita vineyard and sold off the small corner of the vineyard to a local artist, Ian Sanders and clos Clare was born. Todays label is an original design by Ian Sanders. In 2007, Peter and Sue Barry purchased clos Clare, which by now had forged a reputation for producing one of Australias finest dry Rieslings. clos Clare is now run by their sons, Tom and Sam, the third generation of the Barry family and grandsons of Jim Barry, a pioneer of Clare Valley winemaking. For outstanding Clare Valley Rieslings, look no further.

Vineyard and Winery

Located in the prestigious Watervale subregion of the Clare Valley, the vineyard itself is over 70 years old, although the Riesling vines were replanted 46 years ago. Situated in the southwest corner of the former La Florita vineyard, the clos Clare vineyard comprises two hectares. The vines are dry-grown, which is facilitated by the clay content of the soil, as it helps to retain the moisture to nourish the vine. The canopy management techniques used in the vineyard differ according to the orientation of the vine: the north-facing vines are exposed to the sun, while the south facing vines are protected by the canopy vegetation.

The fruit was hand-picked during the latter part of February and was immediately chilled for 24 hours, prior to whole bunch pressing. The juice was completely racked off its solids after approximately 48 hours and fermented. The fermentation process took place without lees agitation or stirring and once fermentation was complete, the wine was racked off its lees. Oxygen was not purposely introduced at any stage, as the wine was made as reductively as possible.