Amisfield Lowburn Terrace Central Otago Riesling 2020
- Medium-dry style
- Fresh kiwi fruit
- Orange blossom & jamsine
- Mineral acidity
Intensely aromatic with jasmine and orange blossom florals matched with fresh kiwi fruit on the palate. A very juicy wine, with a salivating balance of mineral acidity and sweetness. Amisfield's take on a kabinett style Riesling.
2020 Lowburn Terrace Riesling was picked from Block 1, in the south west corner of Amisfield Estate. Vines are grown in stony Lochar gravel, overlaid by sandy loam.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Careful hand selection of only golden Riesling bunches and a gentle pressing regime gave very vibrant and aromatic juice. The free run juice was fermented cool in a stainless steel tank and fermentation ceased with further cooling when the sugar and acid were in balance. The wine was matured on light fluffly lees for three months with minimal sulphur.
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Amisfield Lowburn Terrace Central Otago Riesling 2020
Amisfield Lowburn Terrace Central Otago Riesling 2020
- Medium-dry style
- Fresh kiwi fruit
- Orange blossom & jamsine
- Mineral acidity
Intensely aromatic with jasmine and orange blossom florals matched with fresh kiwi fruit on the palate. A very juicy wine, with a salivating balance of mineral acidity and sweetness. Amisfield's take on a kabinett style Riesling.
2020 Lowburn Terrace Riesling was picked from Block 1, in the south west corner of Amisfield Estate. Vines are grown in stony Lochar gravel, overlaid by sandy loam.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Careful hand selection of only golden Riesling bunches and a gentle pressing regime gave very vibrant and aromatic juice. The free run juice was fermented cool in a stainless steel tank and fermentation ceased with further cooling when the sugar and acid were in balance. The wine was matured on light fluffly lees for three months with minimal sulphur.
Original: $110.63
-65%$110.63
$38.72Product Information
Product Information
Shipping & Returns
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Description
- Medium-dry style
- Fresh kiwi fruit
- Orange blossom & jamsine
- Mineral acidity
Intensely aromatic with jasmine and orange blossom florals matched with fresh kiwi fruit on the palate. A very juicy wine, with a salivating balance of mineral acidity and sweetness. Amisfield's take on a kabinett style Riesling.
2020 Lowburn Terrace Riesling was picked from Block 1, in the south west corner of Amisfield Estate. Vines are grown in stony Lochar gravel, overlaid by sandy loam.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Careful hand selection of only golden Riesling bunches and a gentle pressing regime gave very vibrant and aromatic juice. The free run juice was fermented cool in a stainless steel tank and fermentation ceased with further cooling when the sugar and acid were in balance. The wine was matured on light fluffly lees for three months with minimal sulphur.
