Riesling

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riesling 


TASTING NOTES
A lovely follow up to the beautiful 2016 Riesling, stating the obvious I know. The cooler condition due to the later harvest have given the wine a very zesty acid structure. A portion is fermented in ceramic eggs with full solids (meaning its not settled prior to fermentation) The aromas are very citrusy, a bit like a ripe meyer lemon and then lots of the regional florals and fennel spice. Green apples also come to mind, with a little lick of sweetness as it tickles your satiated tastebuds on the way down.

FOOD
At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.

CELLARING
Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”


VINTAGE  2017

VARIETY  Riesling 100%

VINEYARD  Our estate on Patemans lane and then a lot from our good friend Richard Parker (Not the tiger) from Long Rail gully which is about 10 clicks away to the north.

SOIL  Varied but mostly the regional duplex, decomposed granite, red loamy clay

SLOPE  Varied

VINTAGE NOTES  A much later bud burst set the season up for  a later than lately one. Perfect flowering conditions in early December set a moderate crops of near perfect fruit. Some mid-vintage rain clouded our mood but not enough to damage any fruit. So all G as they say.

WINEMAKING NOTES  LRG whole bunch pressed to settling tanks, then racked to stainless steel vats, temperature set at 15C. A pretty uneventful ferment and then cleaned up for an early bottling. Our fruit whole bunched pressed to 4 ceramic eggs, full solids and a much warmer, un-innoculated ferment proceeded. NOte two eggs are still in the cellar to release next year as a counterpoint to this version. Set you clocks to Feb 2018.

ANALYSIS  pH2.85, TA 9.3g/l, RS 3g/l, FSO2 22ppm. 

BOTTLED  14 June 2017

PRODUCTION  900 dozen


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