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.
“A medium-dry Riesling with complex aromas of crushed lime, flint, anise and manuka honey, the delicate palate balances ripe sweetness with a fresh citrus acidity.” Olly Masters (Winemaker)
The 2017 season was one of the coolest seasons we’ve experienced. After a dry mild winter, spring was cool despite a warm start in September. The conditions continued into December, a critical time for flowering, and stayed cooler than normal for the rest of summer. There was also more rain than usual throughout the season. Whilst we normally have spring winds, the winds were unrelenting and continued through summer. Our fruit was harvested in very good condition with smaller bunches and smaller berries and whilst that is good for quality, the yields were substantially down on averages. Our Growing Degree Days (GDDs) for this season were 960 (with next lowest in 2009 at 1010). We hand-picked the Riesling at 3.6-5.8 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 (53%), GM239 (47%) &|
|Planting||2005/07, Altitude: 228 – 315m||Harvested||21 April & 2nd May 2017|
|Harvest Analysis||Brix: 18.5 – 19.0/pH:2.96-3.08/ TA: 8.8-9.8 g/l||Bottled||3 October 2017 (Stelvin closure)|
|Wine Analysis||Alc:9.0% / pH: 3.06 / TA: 8.2 g/l||Cellaring||1-7+ years|
|Residual Sugar||27 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 (74%) 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 27 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.