Dicey Bannockburn Central Otago Riesling 2023
"A delicious wine touches the palate in a just dry expression, flavours of white apricot and rose apple flavours, citrus and lime-flower. A backbone of acidity, satin mouthfeel and lengthy finish. A must have addition to your cellar with best drinking from mid to late 2024 through 2030" Cameron Douglas, Master Sommelier, Jan 2023
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
2023 will be remembered as a rare three-peat of LaNina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when it switched to almost spring-like weather. The upshot was elongated, cool ripening phase which allowed peak flavour and ripeness. Mint.
The fruit was harvested early and was received at the winey on the day of harvest, foot stomped then stored overnight. The following day whole bunch pressed and sent to tank with full solids. Indigenous yeast fermentation, allowed to cool naturally with 21g/L residual sugar remaining. Racked then left on light lees for 6 months. Bottled unfined, filtered late October 2023.
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Dicey Bannockburn Central Otago Riesling 2023
Dicey Bannockburn Central Otago Riesling 2023
"A delicious wine touches the palate in a just dry expression, flavours of white apricot and rose apple flavours, citrus and lime-flower. A backbone of acidity, satin mouthfeel and lengthy finish. A must have addition to your cellar with best drinking from mid to late 2024 through 2030" Cameron Douglas, Master Sommelier, Jan 2023
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
2023 will be remembered as a rare three-peat of LaNina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when it switched to almost spring-like weather. The upshot was elongated, cool ripening phase which allowed peak flavour and ripeness. Mint.
The fruit was harvested early and was received at the winey on the day of harvest, foot stomped then stored overnight. The following day whole bunch pressed and sent to tank with full solids. Indigenous yeast fermentation, allowed to cool naturally with 21g/L residual sugar remaining. Racked then left on light lees for 6 months. Bottled unfined, filtered late October 2023.
Original: $103.71
-65%$103.71
$36.30Product Information
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Description
"A delicious wine touches the palate in a just dry expression, flavours of white apricot and rose apple flavours, citrus and lime-flower. A backbone of acidity, satin mouthfeel and lengthy finish. A must have addition to your cellar with best drinking from mid to late 2024 through 2030" Cameron Douglas, Master Sommelier, Jan 2023
Aromas of lemon curd, lime leaves and florals. The palate is rich with opulent flavours. Drink now - 10yrs.
2023 will be remembered as a rare three-peat of LaNina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when it switched to almost spring-like weather. The upshot was elongated, cool ripening phase which allowed peak flavour and ripeness. Mint.
The fruit was harvested early and was received at the winey on the day of harvest, foot stomped then stored overnight. The following day whole bunch pressed and sent to tank with full solids. Indigenous yeast fermentation, allowed to cool naturally with 21g/L residual sugar remaining. Racked then left on light lees for 6 months. Bottled unfined, filtered late October 2023.
