The growing season was excellent for riesling. The spring was mild which lead to the vines coming into leaf early. Moderate crop levels and warm summer days ensured excellent ripening, while cool nights retained the grapes’ natural acidity. The autumn was dry and lingering. A small amount of noble botrytis developed late in the season, which has given the wine extra depth and concentration. We took great care in selecting out only fruit which contained about 30% of beautifully raisined nobly botrytic fruit to make this wine.
The patch of land on which these grapes were grown consists largely of weathered stones. These were carried down from the South Island’s Alps in the moraine of an ice age glacier. Millennia later a surface layer of clay was washed away exposing this mineral rich seam.
The Harvest and Winemaking
After gentle pressing the juice was left to settle naturally in a tank and only the clear, upper portion was used. This was fermented at low temperatures in order to retain the vibrant fruit characters. The wine was handled very carefully before and during bottling to help retain the natural carbon dioxide from the fermentation. This may give an impression of spritzig, enhancing its crispness and freshness.
The Wine has a rich array of aromas and flavours. Impressions of peach and nectarine intermingle with those of guava, passion-fruit, lemon and lime. Honeysuckle and wild-flower honey elements are added by the noble botrytis. It is concentrated and powerful in the mouth but yet refined and elegant. There is a spine of minerality and lively acidity, providing a perfect foil to its lusciousness and drawing out its length. With careful cellaring over the next decade or two other fascinating nuances should develop, including apricot and mandarin-like flavours.
Wine in moderation is a natural health food