Overview

Patrick Méthode Spritz is a playful, lower-alcohol expression of Riesling from Wrattonbully. Early harvesting, retained natural acidity, gentle sweetness and fine carbonation combine to create a bright, aromatic and refreshing spritz intended to be enjoyed well chilled.

Vintage and Harvest

A mild growing season and cool ripening conditions helped preserve the Riesling fruit’s natural acidity and fresh aromatics. The grapes were harvested earlier than traditional Riesling picking dates, capturing vibrant citrus character while maintaining lower potential alcohol.

Winemaking

Fermentation took place at cool temperatures between 12°C and 14°C to preserve aromatic intensity and varietal character. It was arrested before dryness to retain natural grape sweetness, followed by a short period of maturation on fine lees to build palate weight. The wine was then filtered, lightly carbonated and bottled soon after production to retain its freshness and fine spritz.

Producer Tasting Notes

“The palate is bright and refreshing, showing notes of lemon zest, lime cordial, green apple and white flowers. A touch of residual sugar provides balance and texture, while the gentle carbonation adds lift and vibrancy. The finish is crisp, clean and moreish.”

Serving

Serve well chilled and enjoy young to capture the wine’s freshness, fine bubbles and aromatic expression. It can be served as an aperitif or used as a lively base for cocktails.

Specifications

• Vintage: 2026
• Producer: Patrick of Coonawarra
• Range: Méthode Spritz
• Variety: Riesling
• Region: Wrattonbully, South Australia
• Country: Australia
• Harvest Date: 10 March 2026
• Bottling Date: 15 June 2026
• Fermentation: Cool fermentation at 12-14°C, arrested before dryness
• Maturation: Short maturation on fine lees
• Carbonation: Lightly carbonated before bottling
• Wine Style: Playful, balanced and aromatic
• Winemaker: Luke Tocaciu
• Alcohol: 8.0%
• Total Acidity: 8.06
• pH: 3.03
• Residual Sugar: 26g/L