Dicey Bannockburn Central Otago Riesling 2022
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
Described as a year where average growers shone and good growers excelled. Vintage 2022 will be remembered for being close to the perfect season; a lack of frost and wine, warm and wet at the start with a protacted hot dry spell in the middle and a long cool ripening perio. Overall a very wam season, small bunch numbers with big berries the fruit was clean and tasty!
The fruit was harvested mid-season. Destemmed and pressed to tank where it cold settled for 10 days. Racked off clean juice with some light lees taken for texture. Indigenous yeast fermentation, allowed to cool naturally with 25g/L residual sugar remaining. Left on gross leees for 6 months. Bottle unfined, filtered Nov 2022.
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Dicey Bannockburn Central Otago Riesling 2022
Dicey Bannockburn Central Otago Riesling 2022
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
Described as a year where average growers shone and good growers excelled. Vintage 2022 will be remembered for being close to the perfect season; a lack of frost and wine, warm and wet at the start with a protacted hot dry spell in the middle and a long cool ripening perio. Overall a very wam season, small bunch numbers with big berries the fruit was clean and tasty!
The fruit was harvested mid-season. Destemmed and pressed to tank where it cold settled for 10 days. Racked off clean juice with some light lees taken for texture. Indigenous yeast fermentation, allowed to cool naturally with 25g/L residual sugar remaining. Left on gross leees for 6 months. Bottle unfined, filtered Nov 2022.
Original: $107.17
-65%$107.17
$37.51Product Information
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Description
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
Described as a year where average growers shone and good growers excelled. Vintage 2022 will be remembered for being close to the perfect season; a lack of frost and wine, warm and wet at the start with a protacted hot dry spell in the middle and a long cool ripening perio. Overall a very wam season, small bunch numbers with big berries the fruit was clean and tasty!
The fruit was harvested mid-season. Destemmed and pressed to tank where it cold settled for 10 days. Racked off clean juice with some light lees taken for texture. Indigenous yeast fermentation, allowed to cool naturally with 25g/L residual sugar remaining. Left on gross leees for 6 months. Bottle unfined, filtered Nov 2022.
