Greywacke Late Harvest Riesling (375 ml)
Country
New Zealand
bottle size
375 ml
Wine Type
White Wine
Wine Region
Marlborough
Grape Variety
Sauvignon Blanc
vintage
Current vintage
Alcohol
12%
characteristics
Body
Light
Light
Light
Acidity
High
High
High
Tannin
Low
Low
Low
Current vintage
Product Description
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
Grape Blended
Sauvignon Blanc 100%
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
Colour
Pale straw yellow
Aroma
Intense aromatics – exotic honeysuckle blossom, candied lemon and vanilla custard, infused with a hint of cloves.
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
Wine Pairing
:Fish
:Seafood
:Spicy Food
:Vegetarian
Product details
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.
Brand
