Tasting Notes
There’s not much Grenache Blanc planted in this country, but what is, Riley Harrison has found it. The fruit spends 7 days on skins to add texture to a wine that is light to medium in weight, lifted pear and quince fruit, and full of freshness. Great drinking. - Chris L
Harrison Wines are drinkers as much as they are thinkers.
Riley Harrison seeks “aromatic excitement and textural pleasure”. A self-confessed whole bunch junkie, he says he is far too lazy for #cheflife, but the hard yakka of a harvest, combined with his quest to explore flavour drives him, so he threw the recipe books, along with corporate winemaking job, out the window for a more fly by the seat of his pants approach to winemaking.
But the madness is not without method. Starting Harrison as a creative outlet to his 9 to 5 job meant Riley could start on a very small scale, without the pressure or need to grow too quickly. In this way, Riley could concentrate on the varietals, the sites, and the styles that would really allow his signature style of approachability with an underlying complexity to shine through.
Harrison Wines are seriously fun. They walk a fine line between conventional and non-conventional, with Riley explaining: “Minimal intervention winemaking can be divisive and can focus too much on the minimalist process, rather than the outcome of the final wine. Strangely, doing less requires far greater attention to detail in the winery. It’s the complex interaction of science, creativity and environment in a bid to generate flavour that I find intoxicating”.
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Australia |
| Region | South Australia |
| Sub Region | Barossa Valley |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |