Fermentation: Stainless Steel
Titratible Acidity: 9.9g/L
Residual Sugar: 20.6g/L
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. This Riesling is a blend of components fermented in stainless steel with a variety of cultured yeasts. Juice was settled, crystal clear then rack for fermentation. The juice was innoculated with SIHA 7 Yeast and fermented between 12-14 degrees until the desired residual sugar was reached, then fermentation was stopped.
This classic style Riesling has aromas of elderflower, honey dew melon, orange pith and lime sherbet. The palate is well structured with great balance between natural sugars and fine acidity. Food match: Anti-pasto, fish and shellfish dishes, delicate white meats.
Pure Silver Medal, Air New Zealand Wine Awards 2013.
Bronze Medal, Easter Show Wine Awards 2014.
There's a hint of brass to the colour. Very citrussy nose; fragrance of ripe lime, Meyer lemon and even orange and tropical notes. This is quite a sweet style yet it is generous and well-balanced. It shows lovely ripeness and depth of flavour and is quite complex with honey and stone fruit characters Finishes fresh and attractive with good palate length. WineNZ Magazine, Winter 2014, Top 10 $20 and Under Wines.
The 2013 vintage (4*) is delicious now. Medium to full-bodied, it has strong, ripe, peachy, slightly limey and gingery flavours, a splash of sweetness (20 grams/litre of residual sugar), and excellent depth and harmony. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.
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