| Wine Description |
|
Dry in style our Riesling 2006 is sourced from Marlborough's Wairau and Waihopai valleys and displays excellent balance and concentration. Delicate lemon, lime and floral characters are matched with mineral notes, great lengh and vibrant acidity. Beautifully crisp and fresh whilst young this wine will benefit from further cellaring. |
| Tasting Notes |
|
The lovely clean aromas of lemon and lime dominate the nose with a background of stonefruit and honeysuckle. The concentrated lemon/lime theme continues on the palate and combines with the crisp acidity to produce a vibrant racy finish. Nectatine and peach flavours add to the wines complexity. |
| Winemakers Notes |
|
The winemaking process was relatively simple. The grapes were gently pressed and the free run juice was fermented with selected yeast stains at low temperatures to preserve the natural fruit flavours. In one small tank the fermentation was stopped early to provide some resiual sweetness to the whole blend. After fermentation the wine was allowed to sit on lees foe a few weeks before the wine from the two vineyards were blended, gently filtered and estate bottled. |
| Viticulture Notes |
|
The grapes for this wine came from Tom Hutchison's Hammerichs Road vineyard and out own Waihopai vineyard. Moderate crop levels and a warm season saw the grapes harvested very early with intense lemon / lime flavours. Picked in perfect condition and with high levels of natural acidity. |
| Cellaring |
|
Fresh and vibrant whilst young, during the aging process stone fruit characters will become more evident followed by apricot, honey and kerosene notes. Drink over the next five to six years. |
| Food Match |
|
Panfried scallops with chopped ginger and garlic |
| Technical Details |
| WineMaker:
|
Marcus Wright / Dean Boyce. |
| Vintage: |
2006 |
| Variety: |
Riesling |
| Region: |
Marlborough
|
| Released: |
Available. |
|
| Alcohol:
|
12.5%%
|
| RS: |
6.5 g/L |
| TA: |
8.2 g/L |
| pH: |
3.02 |
| Brix: |
20.9 - 21.5 ° |
|
|
