To produce the Riesling Hanlin Hill Petaluma the juice parcels were held cold to settled then racked and inoculated with two selected yeast strains to undergo a cool fermentation lasting up to five weeks. When approaching near sugar dryness the ferments were chilled and allowed to settle for a week prior to racking, followed by blending and filtration.
The Hanlin Hill Vineyard was planted on the elevanted eastern slopes of the Clare Valley in 1968 at an altitude up to 550 metre above sea level. The red brown loam lays over the Mintaro slate and shale geology which produces the minerality in the Riesling for which Petaluma is famous for since it was first released in 1979.
Petaluma was founded in 1976 on the simple belief that to make the best wine, you must plant the right grape varieties in the right regions. This is our ‘distinguished vineyards’ philosophy. Cabernet from Coonawarra, Chardonnay from the Adelaide Hills and Riesling from the Clare Valley remain the basis of the Petaluma range to this day. All Petaluma sites have been meticulously chosen based on their aspect, soil, drainage and rainfall to ensure ultimate site expression with minimal inputs. The winery tends its vineyards by hand, which is the only way to ensure optimum quality in varied terrain. This approach to picking and pruning is evident in all Petaluma’s finished wines. Fruit from all three regions is crushed, vinified, matured and bottled in the state-of-the-art winery in the Adelaide Hills, which is the beating heart of Petaluma.