Amisfield Central Otago Dry Riesling 2018
- Off-dry style
- Jasmine
- Lime sorbet
- Lively acidity
Pretty aromatics of jasmine and lime sorbet leading to a palate with mandarin, florals and a brilliant rush of lively acidity.
Budburst on the 6th of October was normal however by late October had unseasonably warm weather leading to flowering 2 weeks early. With heat waves continuing into January was tracking well ahead of any previous harvests. Some storm events in February could still not halt the rapid ripening of the grape berries and started the harvest three weeks early.
The Riesling grapes were gently pressed and the crisp and refreshing juice was allowed to settle on lees for 48hrs. The juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment a portion 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 2018
Amisfield Central Otago Dry Riesling 2018
- Off-dry style
- Jasmine
- Lime sorbet
- Lively acidity
Pretty aromatics of jasmine and lime sorbet leading to a palate with mandarin, florals and a brilliant rush of lively acidity.
Budburst on the 6th of October was normal however by late October had unseasonably warm weather leading to flowering 2 weeks early. With heat waves continuing into January was tracking well ahead of any previous harvests. Some storm events in February could still not halt the rapid ripening of the grape berries and started the harvest three weeks early.
The Riesling grapes were gently pressed and the crisp and refreshing juice was allowed to settle on lees for 48hrs. The juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment a portion of the blend. The wine was matured on light fluffy lees for 5 months before bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Off-dry style
- Jasmine
- Lime sorbet
- Lively acidity
Pretty aromatics of jasmine and lime sorbet leading to a palate with mandarin, florals and a brilliant rush of lively acidity.
Budburst on the 6th of October was normal however by late October had unseasonably warm weather leading to flowering 2 weeks early. With heat waves continuing into January was tracking well ahead of any previous harvests. Some storm events in February could still not halt the rapid ripening of the grape berries and started the harvest three weeks early.
The Riesling grapes were gently pressed and the crisp and refreshing juice was allowed to settle on lees for 48hrs. The juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment a portion of the blend. The wine was matured on light fluffy lees for 5 months before bottling.
