Hand picked and whole bunch pressed the delicate Riesling juice is handled oxidatively and with care. The juice is allowed to sit on lees for at least 48 hours if not longer to help capture aromatics. The juice is then racked, warmed and either inoculated with selected Alsacian yeasts or using a natural 20L wild culture we have started earlier. The ferments are extremely slow and can take up to five months to finish.
This wine is about delicate expression of our site. Pure and refined aromatics while ensuring balance of residual sugar with the crisp acidity.
- NZ - Central Otago
- New Zealand
Dry but not excessively asture Riesling with a seductive hint of sweetness balanced by fine, fruity acidity that drives a lengthy finish. Strong chalk and mineral flavours with a suggestion of wild flowers and citrus/lime character.
Rating 93 - Gourmet Traveller Wine, June/July 2013
Winery Tasting Notes
The colour is a vibrant pale straw/green colour.
The aromatics are of orange blossom, citrus fruit, lime sherbet and green apple. This wine is a quintessential expression of our Pisa Terroir. The flinty minerality is always present and the wild ferments give us aromas of spring blossom.
The palate is fresh, fluid and the residual sugar is balanced with the vibrant acidity and minerality.
This Central Otago Riesling will develop more mineral and stony characters as it a it ages. The wine is very approachable now but will continue to reward with cellaring.
With its mineral, floral and citrus profile this wine is a great match for Asian cuisine, especially Thai.