Amisfield Central Otago Dry Riesling 2016
"Bone-dry riesling with lime, citrus and chalky mineral flavours together with a suggestion of white wildflowers. Assertive acidity drives a lengthy finish. A great match with fresh oysters garnished with lime juice. Needs food" Bob Campbell, Master of Wine, Real Review, Oct 2017
The aroma is expressive with citrus, honeysuckle, spring blossom and a hint of spice. A vivid, vibrant citrus palate is complimented with refined minerality and a refreshingly dry finish.
Weather leading up to harvest was one of the driest in years and unstable weather during harvest was not ideal. We experienced frosts and intermittent rain events followed by warm and damp conditions. Our Riesling grapes were very delicate and we seized the windows of opportunity to hand harvest. Our aromatic white wines are grown within the friable sandy gravels of the Lochar soils on the top terraces of our Estate. These soils originate from the last of three glacial periods, a young 450,000 million years ago, as well as the following river flows from the Pisa mountain range. Clean and ripe Riesling grapes were gently pressed and the juice allowed to settle on lees for 48hrs. The delicate and refreshing juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment 20% of the blend. The wine was matured on light fluffy lees for 5 months before bottling.
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Amisfield Central Otago Dry Riesling 2016
Amisfield Central Otago Dry Riesling 2016
"Bone-dry riesling with lime, citrus and chalky mineral flavours together with a suggestion of white wildflowers. Assertive acidity drives a lengthy finish. A great match with fresh oysters garnished with lime juice. Needs food" Bob Campbell, Master of Wine, Real Review, Oct 2017
The aroma is expressive with citrus, honeysuckle, spring blossom and a hint of spice. A vivid, vibrant citrus palate is complimented with refined minerality and a refreshingly dry finish.
Weather leading up to harvest was one of the driest in years and unstable weather during harvest was not ideal. We experienced frosts and intermittent rain events followed by warm and damp conditions. Our Riesling grapes were very delicate and we seized the windows of opportunity to hand harvest. Our aromatic white wines are grown within the friable sandy gravels of the Lochar soils on the top terraces of our Estate. These soils originate from the last of three glacial periods, a young 450,000 million years ago, as well as the following river flows from the Pisa mountain range. Clean and ripe Riesling grapes were gently pressed and the juice allowed to settle on lees for 48hrs. The delicate and refreshing juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment 20% of the blend. The wine was matured on light fluffy lees for 5 months before bottling.
Product Information
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Shipping & Returns
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Description
"Bone-dry riesling with lime, citrus and chalky mineral flavours together with a suggestion of white wildflowers. Assertive acidity drives a lengthy finish. A great match with fresh oysters garnished with lime juice. Needs food" Bob Campbell, Master of Wine, Real Review, Oct 2017
The aroma is expressive with citrus, honeysuckle, spring blossom and a hint of spice. A vivid, vibrant citrus palate is complimented with refined minerality and a refreshingly dry finish.
Weather leading up to harvest was one of the driest in years and unstable weather during harvest was not ideal. We experienced frosts and intermittent rain events followed by warm and damp conditions. Our Riesling grapes were very delicate and we seized the windows of opportunity to hand harvest. Our aromatic white wines are grown within the friable sandy gravels of the Lochar soils on the top terraces of our Estate. These soils originate from the last of three glacial periods, a young 450,000 million years ago, as well as the following river flows from the Pisa mountain range. Clean and ripe Riesling grapes were gently pressed and the juice allowed to settle on lees for 48hrs. The delicate and refreshing juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment 20% of the blend. The wine was matured on light fluffy lees for 5 months before bottling.
