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 complex aromas of lime zest, ginger and nutmeg and a palate with a yin and yang effect of ripe sweetness balanced with a citrus acidity.” Olly Masters (Winemaker)
With the El Niño weather pattern, strong winds were predicted during the growing season – we weren’t disappointed! Along with unrelenting winds in spring and summer, Central Otago also experienced a very dry season. Despite these conditions, harvest occurred at a similar time to normal reflecting the ripening time required for a slightly heavier crop. Some of the usual measures of ripeness were quite different this year: lower brix (sugar) levels which is positive in terms of not getting excessive alcohols; lower acid levels reflecting the warm season; and our malic acid levels were also some of the lowest we’ve seen. Overall the vintage has resulted in some beautifully fruit-expressive wines. This Riesling was hand-picked at an average of 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 (36%), GM239 (22%) & GM198-19 (27%)|
|Planting||2005/07, Altitude: 228 – 315m||Harvested||13, 14, 20 & 27 April 2016|
|Harvest Analysis||Brix: 21.5-22.3/pH:2.86-2.9/ TA: 8.7-9.0 g/l||Bottled||27 September 2016 (Stelvin closure)|
|Wine Analysis||Alc:11.5% / pH: 2.8 / TA: 8.3 g/l||Cellaring||1-7+ years|
|Residual Sugar||29 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 (15-17ºC) 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 29 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.