Something that’s ‘in the limelight’ is the focus of attention – which will certainly be the case with our Riesling! The name hints of its citrus lime top notes and gives an impression of the fresh and luscious fruit flavours beneath.
“This medium-dry Riesling has classic aromatics of lime, citrus and flint with a refreshing lemon acidity, perfectly balanced by notes of sweet wild thyme honey.” Olly Masters (Winemaker)
The 2018 vintage was one of the hottest on record with some extraordinary weather patterns resulting in a very compressed season. Early in the season, there were searing temperatures for days on end along with record low rainfall. The winds finally came later in the season and then heavy rains hit in early to mid-February. The challenges of the season were in trying to manage rapid canopy growth and keep on top of the constant threat of mildew and botrytis. In spite of the issues, we ended up with a very healthy vineyard and an overall crop level that was lower than normal due to lower average bunch weights and smaller berries. This has resulted in very good fruit concentration and very expressive wines. Our Growing Degree Days (GDDs) were 1356 and fruit for this wine was hand-picked at a yield of 3.2-4.6 tonnes per hectare.
This style of Riesling is very versatile matching most types of seafood especially shellfish. It’s great with chicken, duck and pork dishes with either creamy or piquant sauces and an ideal wine to serve as an apéritif and with appetizers such as pate, cold meats, salads and mild cheeses. It’s also perfect with Pad Thai!
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo||Variety/ Clones||GM110 (43%), GM198-19 (42%), GM239 (15%)|
|Planting||2005/07, Altitude: 228 – 315m||Harvested||26 March 2018|
|Harvest Analysis||Brix: 22.0/pH:3.01/ TA: 8.0 g/l||Bottled||7 August 2018 (Stelvin closure)|
|Wine Analysis||Alc:11.0% / pH: 2.95 / TA: 7.9 g/l||Cellaring||1-6+ years|
|Residual Sugar||33 g/l||Style||Medium-Dry|
The fruit for this classic example of Central Otago Riesling was hand-picked and whole bunch pressed. The initial free run juice (76%) was then racked, inoculated and cool fermented (15-17°C) in stainless steel to retain varietal purity. As the aim with the wine is to produce a delicate style where acidity is balanced by natural sugar, the ferments were stopped early by chilling, retaining 33 g/l sugar and therefore also a lower alcohol. The remaining juice was allowed to ferment naturally in older French oak at warmer temperatures (18-20°C) to enhance the mineral and flint characters which also balance the wine’s sweetness.