Variety: Riesling (100%)
Fermentation: Stainless Steel
Titratible Acidity: 7g/L
Residual Sugar: 15.8g/L
Latitude: 42.9 degrees South
Altitude: 60-70 metres above sea level
Aspect: Gentle sloping, north facing valley floor
Soil type: Silt and clay loam over decomposed limestone
Harvesting for this style of Riesling is based on the natural acidity of the grapes. We are aiming for an elegant wine exhibiting fruit concentration and vibrant acidity balanced with natural sugars and low alcohol. This Riesling is a blend of components fermented in stainless steel with a variety of cultured yeasts. We favor a long cool fermentation and each batch is analyzed by taste to decide when the balance of acid and sugar are perfect for the style. The wines are then chilled to zero degrees to stop the ferment and also to retain the natural CO2, which goes into the bottle.
This is an off dry, vibrant Riesling with aromas of limes, mandarin and subtle peach notes. The palate is fresh with well balanced acidity and finishes with a touch of sweetness. Great for afternoon sipping or match with fruit, cheese, salads, seafood or smoked and cured meats.
Delicate and pristine, the attractive bouquet shows floral, lemon zest, peach and a hint of flinty notes. It's juicy and lively on the palate with excellent intensity and subtle sweetness, finishing linear and crisp. A youthful charmer showing early appeal but will be even better with further maturity. At its best: now to 2017, 90/100, Sam Kim, Wine Orbit, Issue 22.
Four top drops: North Canterbury and riesling are a winning combo, thanks to the region's long dry autumn which allows riesling time to do its its best stuff and develop distinctive lime, apple and peach flavours. This tasty drop is off-dry, so chill it or cellar for five years and enjoy a taste transformation then. Joelle Thomson MW, The Dominion Post, 27 April 2013
Download printable tasting notes in PDF
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