The grapes toproduce Shiraz “The Riebke” Teusner were open fermented and received lots of oxygen from two daily manual pump overs, softening the wine. The yeasts were carefully monitored and the wine remained on its skins for seven days. No pre or post-macerations took place. The Shiraz “The Riebke” Teusner fermentation lasted for five days in stainless steel; it was then pressed through both a basket press and a pneumatic slotted screen press, providing yet more oxygen to oak. The wine spent 12 months in seasoned French and American hogsheads and was racked off and bottled, without fining or filtration.
The grapes come predominantly from Ebenezer, Northern Barossa, with a small quantity from Marananga in Western Barossa. Northern Barossa is known for its red fruit spectrum, with its cooler climate and heavier red soil that give a gentle flavour. Riebke, pronounced “Ribkee”, is elevated at 200 metres above sea level, compared to the Barossa floor which is at approximately 80 metres altitude. These vineyards are selected for bright red fruit flavours and restrained characters. The vines are between 20 to 30 years of age.
Teusner was established by Kym Teusner and Michael Page in 2001, its philosophy is to produce only exceptional, affordable wines by being very selective about the fruit, which is sourced from old, well maintained vineyards in Barossa. Teusner reliably produce balanced, complex fruit which are guided, with minimal input, into stunning wines. Kym decided to make the Righteous Shiraz because he wanted to showcase his own expression of what he considers the ultimate Barossa Valley Shiraz style…intense, powerful and long-lived.