Amisfield Central Otago Dry Riesling 2019
- Off-dry style
- Citrus zest
- Green apple
- Lively acidity
A flinty minerality leads to a palate with citrus zest, green apple, florals and a brilliant rush of lively acidity.
These grapes were gently pressed and the crisp refreshing juice was allowed to settle on lees for 48 hours. The juice was fermented cool using selected Alsatian 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.
The growing season was back to the mean after 2018’s unprecedented heat. Numerous cold snaps during harvest meant there was a need frost fighting at day break. Both parcels of Riesling ripened evenly and held their acidity well. Planted in the upper reaches of Blocks 1 and 10, these vines grow in stony Lochar gravel overlaid by sandy loam.
Food Pairing: Green papaya salad or a spicy green curry.
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Amisfield Central Otago Dry Riesling 2019
Amisfield Central Otago Dry Riesling 2019
- Off-dry style
- Citrus zest
- Green apple
- Lively acidity
A flinty minerality leads to a palate with citrus zest, green apple, florals and a brilliant rush of lively acidity.
These grapes were gently pressed and the crisp refreshing juice was allowed to settle on lees for 48 hours. The juice was fermented cool using selected Alsatian 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.
The growing season was back to the mean after 2018’s unprecedented heat. Numerous cold snaps during harvest meant there was a need frost fighting at day break. Both parcels of Riesling ripened evenly and held their acidity well. Planted in the upper reaches of Blocks 1 and 10, these vines grow in stony Lochar gravel overlaid by sandy loam.
Food Pairing: Green papaya salad or a spicy green curry.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Off-dry style
- Citrus zest
- Green apple
- Lively acidity
A flinty minerality leads to a palate with citrus zest, green apple, florals and a brilliant rush of lively acidity.
These grapes were gently pressed and the crisp refreshing juice was allowed to settle on lees for 48 hours. The juice was fermented cool using selected Alsatian 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.
The growing season was back to the mean after 2018’s unprecedented heat. Numerous cold snaps during harvest meant there was a need frost fighting at day break. Both parcels of Riesling ripened evenly and held their acidity well. Planted in the upper reaches of Blocks 1 and 10, these vines grow in stony Lochar gravel overlaid by sandy loam.
Food Pairing: Green papaya salad or a spicy green curry.
