A hot, dry Spring and Summer was followed by a cool Autumn. This resulted in good yields but with excellent flavour intensity and good acid levels.
Training:
Vines are trained to four canes on a standard trellis, with balanced pruning, shoot thinning, vertical shoot positioning, tucking and trimming to acheive an open, healthy canopy.
Harvest Date:
5th April 2009
Winemaking:
The fruit was harvested in cool evening conditions, and pressed with minimal skin contact. Only the clear free run juice was fermented at very low temperature with aromatic yeaststrains to preserve the inherant fruit flavours.
Winemaker:
Sam Smail
Tasting Notes:
Colour / Appearance:
Pale lemon straw
Aroma / Bouquet:
Delicate and lifted aromas of fresh citrus pith, lemon sherbert, ginger and violets.
Palate:
The 2008 Riesling is a lighter bodied wine with crispness and clean acid definition. The aromatics fill the mouth with citrus and floral flavours, with a hint of spice. The finish is dry and crisp.
Cellaring:
After cellaring fo a year or more your Riesling will gain honeyed bottle-age complexity to augment the varietal character exhibited by the wine now. However, the wine is already in good balance, and can be enjoyed immediately.
Serve:
Serve with a light chill
Suggested Food Match:
The 2008 Riesling is made to be enjoyed with food, but makes an ideal aperitif also. We recommend dishes with aromatic spices and flavours, as well as in Thai cuisine, leafy salads, as well as scallops, crayfish and seafood in general.
