Robert Stein Wines celebrated their 40th anniversary at Pipeclay Pumphouse Restaurant recently with the release of three new Rieslings and a pre-release of their new flagship red wine, the 2014 Robert Stein ‘The Kinnear’ ($80).
The new Mudgee Rieslings comprised the 2016 Robert Stein ‘Reserve’ Riesling ($50), 2016 Robert Stein ‘Half Dry’ Riesling ($40) and the 2016 Robert Stein Riesling ($30)
The Anniversary lunch was celebrated with Mudgee’s winemaking fraternity, with patriarch Drew Stein delivering a heart felt speech on the history of his family and their place in Australia’s winemaking story. Drew’s son and winemaker, Jacob Stein then presented the new wines.
“Our 40th vintage in Mudgee was one of the best in recent memory; a perfect growing season ensuring fantastic flavours and ripeness across a range of varieties,” explained Jacob.
The single vineyard 2016 Robert Stein ‘Reserve’ Riesling is made from grapes grown on Robert Stein’s original 40-year-old ‘Block 1’ plantings. The fruit was whole bunch pressed with minimal winemaking intervention. Fermented with natural yeasts, the wine was then matured in older oak barrels on lees in order to build complexity.
The 2016 Robert Stein ‘Half Dry’ Riesling has gained a steady following over the past number of years. Hand picked and whole bunch pressed, 20 per cent of the blend was fermented with wild yeast prior to maturation in seasoned French hogsheads. The ferment was halted at 10 grams per litre of residual sugar in the style that has proved so popular.
The third Riesling in the portfolio, the highly awarded 2016 Robert Stein Riesling, was made from grapes grown on the Block 1 vineyard as well as from a near-by 47-year-old Mudgee vineyard.
“It’s a real privilege to be making wine here on the family vineyard,” continued Jacob. “Three generations of winemakers is a pretty rare thing. Being able to taste wines that Bob, my Grandfather, made from the vineyards that he planted in 1976, and then use fruit from those very vineyards is quite special.
“Riesling, or Rhine Riesling as it was known in the 70s, was quite different to what we are doing now. Our Reserve and premium Rieslings are bone dry, with crisp acidity. They are wines that will mature in the cellar for decades.”
The history of Robert Stein is one that stems back to 1838 when three Stein brothers ventured to New South Wales as contracted ‘Vine Dressers’ for the Macarthurs of Camden. Johann Stein was the first to arrive, bringing with him Rhine Riesling vines.
The original Robert Stein vineyard in Mudgee was established as ‘Sandal Park Estate’. This was a nod to their ancestors ‘Sandal Hill Farm’ in Camden. However, during the early years, it was Bob and his name that customers came to know, and so ‘Sandal Park Estate’ faded from the label.
“Riesling has a strong history in our family,” continued Jacob, “It’s an exciting variety that can be made in more styles than almost any other variety. Spending time in the Rheingau and Rheinhessen regions of Germany fuelled my interest in the variety, and taught me how to coax more complexity and flavour out of our Rieslings. The awards we are receiving are giving us confidence that we’re on the right track.”