Riesling 2013
DESCRIPTION
Tasting Notes
Bright, mid yellow. Rich, aged, lemon marmalade.
Wine Making
The fruit was picked in two batches in mid and late February, early in the morning, to keep the fruit as cold as possible. Only the free run juice is used to produce pristine juice high in acidity without phenolics. The juice is fermented in stainless steel with a neutral yeast and temperature control to preserve aromatics.
Cellaring
The 2013 Vintage provided warm and dry ideal ripening conditions in the vineyard. These conditions have produced an elegant wine, with varietal character and prominent natural acid. This wine is drinking well now, but we suggest the wine has a furthering cellaring potential of 1 year. Enjoy with freshly shucked oysters or salt and pepper calamari.
Technical
| The Grapes | : Riesling from our Silverburn vineyard adjacent to the winery. |
| Date Tasted | : January 2020 |
| Alcohol | : 12.1% |
| T.A (g/l) | : 6.1g/l |
| pH | : 3.01pH |
| Residual Sugar | : 2.2g/lRS |
Bright, mid yellow. Rich, aged, lemon marmalade.
Palate:
Integrated through time, complex palate of typical Riesling characters, limes, lemon curd, acidity has softened and smoothed out the palate, good length, finish, balanced.
The fruit was picked in two batches in mid and late February, early in the morning, to keep the fruit as cold as possible. Only the free run juice is used to produce pristine juice high in acidity without phenolics. The juice is fermented in stainless steel with a neutral yeast and temperature control to preserve aromatics.
The 2013 Vintage provided warm and dry ideal ripening conditions in the vineyard. These conditions have produced an elegant wine, with varietal character and prominent natural acid. This wine is drinking well now, but we suggest the wine has a furthering cellaring potential of 1 year. Enjoy with freshly shucked oysters or salt and pepper calamari.
| The Grapes | : Riesling from our Silverburn vineyard adjacent to the winery. |
| Date Tasted | : January 2020 |
| Alcohol | : 12.1% |
| T.A (g/l) | : 6.1g/l |
| pH | : 3.01pH |
| Residual Sugar | : 2.2g/lRS |
