Greywacke Late Harvest Riesling (375 ml)
ประเทศ (Country)
New Zealand
ขนาดบรรจุ (bottle size)
375 ml
ประเภทไวน์ (Wine Type)
White Wine
แคว้น (Wine Region)
Marlborough
พันธุ์องุ่น (Grape Variety)
Sauvignon Blanc
ปี (vintage)
Current vintage
แอลกอฮอล์ (Alcohol)
12%
characteristics
บอดี้ (Body)
Light
Light
Light
แอซิดิตี้ (Acidity)
High
High
High
แทนนิน (Tannin)
Low
Low
Low
Current vintage
รายละเอียดสินค้า
A wine of intense aromatics – exotic honeysuckle blossom, candied lemon and vanilla custard, infused with a hint of cloves. The luscious palate has a marmalade-like combination of lemons and limes mingled with the richness of honeyed apricots and a dollop of crème caramel. Silky, succulent and harmonious – finishing with a lively citrusy crispness.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Sauvignon Blanc 100%
รสสัมผัส (Palate)
A marmalade-like combination of lemons and limes mingled with the richness of honeyed apricots and a dollop of crème caramel. Silky, succulent and harmonious – finishing with a lively citrusy
สี (Colour)
Pale straw yellow
กลิ่น (Aroma)
Intense aromatics – exotic honeysuckle blossom, candied lemon and vanilla custard, infused with a hint of cloves.
รสสัมผัส (Palate)
A marmalade-like combination of lemons and limes mingled with the richness of honeyed apricots and a dollop of crème caramel. Silky, succulent and harmonious – finishing with a lively citrusy
จับคู่อาหาร (Wine Pairing)
:Fish
:Seafood
:Spicy Food
:Vegetarian
เนื้อหาสินค้า
Viticulture
The fruit for this wine was grown at Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. This 18-year-old, organically farmed vineyard is trained on a two-cane VSP (vertical shoot positioning) trellis. The vineyard was hand-harvested with considerable botrytis infection in two lots, the first batch being picked on 11 May at 28 brix and the second on 26 May at 42 brix after a period of dry windy weather.
Winemaking
The grapes were whole bunch pressed using a very low maceration press cycle. The resulting batches of juice were cold-settled with a light fining and the clear juice was racked and inoculated in stainless steel tanks using cultured yeast. The two batches were blended during fermentation.
The fermentation was stopped in July, retaining120 g/l residual sugar. The wine remained on light yeast lees for a further five months prior to bottling in December with an alcohol of 12.0%, pH 3.09 and acidity of 7.7 g/l.
แบรนด์
