Amisfield Central Otago Dry Riesling 2015
This wine is balanced with its early piercing acidity and exhibits layers of aromatic interest. The citrus, lime meringue and crème brûlée characters intertwining beautifully with the sweetness of weight on the palate and the precise acidity.
A vintage season that reminds us all that we are making wine on the edge. Hot one week and snowing the next. The first week of harvest was cloudy and very cold with the helicopters on standby for the frosts. The grapes for this wine ripened early and we were able to select our healthy bunches before some rain.
Our aromatic white wines grow within the friable sandy gravels of the Lochar soils on the top terraces of our estate.
Hand-harvested in the cool of the morning the grapes were very gently whole bunch pressed, settled for 48hrs and fermented very cool with selected French yeasts. 30% of the wine is fermented naturally using a pied de cuvee, a small natural starter ferment from the pressings of Amisfield Lowburn Terrace Riesling. Matured on light fluffy lees without disturbance for 4 months prior to bottling.
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Amisfield Central Otago Dry Riesling 2015
Amisfield Central Otago Dry Riesling 2015
This wine is balanced with its early piercing acidity and exhibits layers of aromatic interest. The citrus, lime meringue and crème brûlée characters intertwining beautifully with the sweetness of weight on the palate and the precise acidity.
A vintage season that reminds us all that we are making wine on the edge. Hot one week and snowing the next. The first week of harvest was cloudy and very cold with the helicopters on standby for the frosts. The grapes for this wine ripened early and we were able to select our healthy bunches before some rain.
Our aromatic white wines grow within the friable sandy gravels of the Lochar soils on the top terraces of our estate.
Hand-harvested in the cool of the morning the grapes were very gently whole bunch pressed, settled for 48hrs and fermented very cool with selected French yeasts. 30% of the wine is fermented naturally using a pied de cuvee, a small natural starter ferment from the pressings of Amisfield Lowburn Terrace Riesling. Matured on light fluffy lees without disturbance for 4 months prior to bottling.
Original: $74.69
-65%$74.69
$26.14Product Information
Product Information
Shipping & Returns
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Description
This wine is balanced with its early piercing acidity and exhibits layers of aromatic interest. The citrus, lime meringue and crème brûlée characters intertwining beautifully with the sweetness of weight on the palate and the precise acidity.
A vintage season that reminds us all that we are making wine on the edge. Hot one week and snowing the next. The first week of harvest was cloudy and very cold with the helicopters on standby for the frosts. The grapes for this wine ripened early and we were able to select our healthy bunches before some rain.
Our aromatic white wines grow within the friable sandy gravels of the Lochar soils on the top terraces of our estate.
Hand-harvested in the cool of the morning the grapes were very gently whole bunch pressed, settled for 48hrs and fermented very cool with selected French yeasts. 30% of the wine is fermented naturally using a pied de cuvee, a small natural starter ferment from the pressings of Amisfield Lowburn Terrace Riesling. Matured on light fluffy lees without disturbance for 4 months prior to bottling.
