Domaine Rewa Central Otago Riesling 2017
- Medium-dry style
- Honeysuckle
- Mandarin & ginger
- Crisp acidity
"Lemon and white pear, apples and white flowers, sweet scents of mineral water and mineral rocks, varietal, fresh and youthful. On the palate - off-dry, but not sweet, fleshy, fruity and crisp with ripe acidity and flavours that reflect the nose - citrus, apple and white blossoms; no mistaking the minerality, power and finish. Well made, youthful and lengthy. Drinking well now and through 2026" Cameron Douglas, Master Sommelier, Apr 2020
"Bright, even, light yellow with some depth and a slightly green hue. The nose is gently complexing with aromas of beeswax, honey, interweaved mandarine, lime, stonefruit, along with fresh herbs, minerals and salinity, a gentle swift of petroleum, and an attractive dusty phenolic. Medium-dry, an excellent concentration of stonefruit, mandarine and lime, lifting notes of fresh herbs melded with beeswax and honey. Medium-bodied, the palate has great intensity, flows along with citrus pith, chalky minerals on a waxy textured mouthfeel. Taut acidity carries chalky texture and pith through the palate; it's thirst-quenching and textural, brings to a dry finish. This is a thirst-quenching Riesling with a great deal of concentration, complexing flavours and textural mouthfeel. Match with pork sausages with fennel and Thai green curry over the next 6-8 years" Candice Chow, Raymond Chan Wine Reviews, Jul 2020
Light golden straw. The nose is very fragrant with honeysuckle, lemon, lime and freesias with honey and spiced pears. The palate has a plush entry of lemons, mandarins, honey and sweet stone fruit and a touch of ginger. Well focused crisp acidity with a bright vein of minerality lead to a long persistent finish.
The fruit was harvested on 8th April 2017 at 20.4 brix and was whole bunch pressed. The juice was left to cold settle for a couple of days before being racked. The juice was then left to undergo spontaneous fermentation in a stainless steel tank. Fermentation was long and slow around 69 days and was stopped retaining around 21g/L of residual sugar.
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Domaine Rewa Central Otago Riesling 2017
Domaine Rewa Central Otago Riesling 2017
- Medium-dry style
- Honeysuckle
- Mandarin & ginger
- Crisp acidity
"Lemon and white pear, apples and white flowers, sweet scents of mineral water and mineral rocks, varietal, fresh and youthful. On the palate - off-dry, but not sweet, fleshy, fruity and crisp with ripe acidity and flavours that reflect the nose - citrus, apple and white blossoms; no mistaking the minerality, power and finish. Well made, youthful and lengthy. Drinking well now and through 2026" Cameron Douglas, Master Sommelier, Apr 2020
"Bright, even, light yellow with some depth and a slightly green hue. The nose is gently complexing with aromas of beeswax, honey, interweaved mandarine, lime, stonefruit, along with fresh herbs, minerals and salinity, a gentle swift of petroleum, and an attractive dusty phenolic. Medium-dry, an excellent concentration of stonefruit, mandarine and lime, lifting notes of fresh herbs melded with beeswax and honey. Medium-bodied, the palate has great intensity, flows along with citrus pith, chalky minerals on a waxy textured mouthfeel. Taut acidity carries chalky texture and pith through the palate; it's thirst-quenching and textural, brings to a dry finish. This is a thirst-quenching Riesling with a great deal of concentration, complexing flavours and textural mouthfeel. Match with pork sausages with fennel and Thai green curry over the next 6-8 years" Candice Chow, Raymond Chan Wine Reviews, Jul 2020
Light golden straw. The nose is very fragrant with honeysuckle, lemon, lime and freesias with honey and spiced pears. The palate has a plush entry of lemons, mandarins, honey and sweet stone fruit and a touch of ginger. Well focused crisp acidity with a bright vein of minerality lead to a long persistent finish.
The fruit was harvested on 8th April 2017 at 20.4 brix and was whole bunch pressed. The juice was left to cold settle for a couple of days before being racked. The juice was then left to undergo spontaneous fermentation in a stainless steel tank. Fermentation was long and slow around 69 days and was stopped retaining around 21g/L of residual sugar.
Original: $121.01
-65%$121.01
$42.35Product Information
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Description
- Medium-dry style
- Honeysuckle
- Mandarin & ginger
- Crisp acidity
"Lemon and white pear, apples and white flowers, sweet scents of mineral water and mineral rocks, varietal, fresh and youthful. On the palate - off-dry, but not sweet, fleshy, fruity and crisp with ripe acidity and flavours that reflect the nose - citrus, apple and white blossoms; no mistaking the minerality, power and finish. Well made, youthful and lengthy. Drinking well now and through 2026" Cameron Douglas, Master Sommelier, Apr 2020
"Bright, even, light yellow with some depth and a slightly green hue. The nose is gently complexing with aromas of beeswax, honey, interweaved mandarine, lime, stonefruit, along with fresh herbs, minerals and salinity, a gentle swift of petroleum, and an attractive dusty phenolic. Medium-dry, an excellent concentration of stonefruit, mandarine and lime, lifting notes of fresh herbs melded with beeswax and honey. Medium-bodied, the palate has great intensity, flows along with citrus pith, chalky minerals on a waxy textured mouthfeel. Taut acidity carries chalky texture and pith through the palate; it's thirst-quenching and textural, brings to a dry finish. This is a thirst-quenching Riesling with a great deal of concentration, complexing flavours and textural mouthfeel. Match with pork sausages with fennel and Thai green curry over the next 6-8 years" Candice Chow, Raymond Chan Wine Reviews, Jul 2020
Light golden straw. The nose is very fragrant with honeysuckle, lemon, lime and freesias with honey and spiced pears. The palate has a plush entry of lemons, mandarins, honey and sweet stone fruit and a touch of ginger. Well focused crisp acidity with a bright vein of minerality lead to a long persistent finish.
The fruit was harvested on 8th April 2017 at 20.4 brix and was whole bunch pressed. The juice was left to cold settle for a couple of days before being racked. The juice was then left to undergo spontaneous fermentation in a stainless steel tank. Fermentation was long and slow around 69 days and was stopped retaining around 21g/L of residual sugar.
