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 a complex nose of lime and smoky pine which draws you into an equally intriguing palate where sweetness is balanced by citrus acidity with hints of hazelnut and spice. It’s a great example of the style that Central Otago produces so well.” Olly Masters (Winemaker
The 2015 Central Otago growing season was the game of two halves – initially very cold and dry, then much warmer than normal. Dry conditions persisted throughout the growing season with less than 100mm of rain recorded (versus an average of 200mm). The cool temperatures through to the end of November delayed canopy growth. Temperatures warmed up in December and enabled good flowering and fruit set and conditions stayed warm right through until harvest which commenced on 8th April. The season finished with the best canopy growth we have seen but this was also partly due to less impact from wind. Our fruit was in pristine condition when we hand-picked this Riesling at 6 tonnes per hectare with acids slightly lower than normal and sugars slightly less than average. Growing Degree Days (GDDs) were 1150.
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||GM239 (36%), GM110 (35%) & GM198-19 (29%)|
|Planting||2005/07, Altitude: 228 – 315m||Harvested||9th, 10th, 21st, 23rd April 2015|
|Harvest Analysis||Brix: 20.7-21.7/pH:2.9/ TA: 8.1-8.3 g/l||Bottled||23 September 2015 (Stelvin closure)|
|Wine Analysis||Alc:11% / pH: 3.00 / TA: 7.8 g/l||Cellaring||1-6+ years|
|Residual Sugar||34 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 (78%) was then racked, inoculated and cool fermented (15-17ºC) 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 34 g/l sugar and therefore also a lower alcohol. The remaining juice was allowed to ferment naturally in older French oak at warmer temperatures (18-20ºC) to enhance the mineral and flint characters which also balance the wine’s sweetness.