It was a pleasure to welcome Riley Harrison to the store recently to look at his new releases. For us, this was our first look at the wines and the fact that we bought everything we tasted goes some way to showing how much we liked the wines. These are modern Australian classics in the making. They are structured and made with precision and care in the winery. Harrison references the past but is making wines suitable to our palate and our climate today, with relatively low alcohols, restrained primary fruit and a sense of energy and freshness across the range. We highly recommend these to all of our customers. - Ches Cook, FWC.
'Sol' is Harrison's white blend, made using fruit from Clarendon in McLaren Vale. Yellow apple, tree fruit, chalk and a saline bite to the wine make for very pleasurable drinking. He's done well to tame these varieties (Roussanne and Grenache Blanc) which can often lead to fat and overblown wines when in the wrong hands. - Ches Cook, FWC.
Roussanne, grenache blanc. Yangarra vineyard, strong biodynamic farming ethic. About 48 hour skin contact for the largest portion. Textural feast. Delicious, moreish, vibrant white of intense freshness and general energy. Cucumber in tonic water, a touch of cashew, green apple, lime juice. Lively in flavours and scents. Length, vitality, refreshment. It’s a fantastic white wine. 94 points. - Mike Bennie, Wine Front.