Riesling 2009

This single estate Riesling was made from a small block vines on the original vineyard.  The vines were lightly cropped to produce an intensely flavoured wine.

AROMA & TASTE

It has lemon and lime flavours along with a hint of spice.  The gravelly minerality and high acidity are softened by a slight sweetness and the finish is refreshingly dry.  The slight sweetness and spicy notes make it a perfect accompaniment to Asian food, ripe cheeses or seafood.

Awards 

Wine Style Asia Award, Singapore: Silver

Cuisine, 4 1/2 stars

VITICULTURAL PRACTICES

The vines are predominantly 198-19 clone with some 110 clone to provide depth of flavour. The rootstock is a mix of 101-14 and 3309, both low vigour rootstocks which limit crop and enhance flavour intensity. Vines were hand thinned to reduce the number of bunches, resulting in a very low crop load of less than 0.3kg per vine. The grapes were hand harvested.

WINE MAKING DETAILS

Fruit was gently pressed to tank and settled with enzyme for 48 hours. The clear juice was then racked to tank and inoculated with selected yeast strains. The ferment was arrested when balance with acid and sugar was achieved. 

FOOD AND WINE MATCHING

The lemon and lime flavours mean the wine will compliment pan-fried white fish and the good levels of acidity would offset the oiliness of richer seafoods.  The slight sweetness (offset by a crisp dry finish) would make it perfect for a summer pudding, such as Eton mess.   But it’s light enough to make a delicious summer aperitif.

WINE ANALYSIS
Alcohol	11.5%
Residual sugar	22g
TA	7.4g/L
pH	3.1