Variety: Riesling (100%)
Fermentation: Stainless Steel
Titratible Acidity: 9.97g/L
Residual Sugar: 14.5g/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 orange blossom 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.
The 2013 vintage (3.5*) from Waipara Springs is youthful, with gently sweet (14 grams/litre of residual sugar), citrusy, slightly appley and limey flavours, showing very good depth and harmony. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.
Download printable tasting notes in PDF
The Springs Range of wines will be available at supporting Foodstuffs outlets