Sato Central Otago Riesling
Country
New Zealand
bottle size
750 ml
Wine Type
White Wine
Wine Region
Central Otago
Grape Variety
Riesling
vintage
2021 [**VINTAGE MAY CHANGE]
Alcohol
13%
characteristics
Body
Light
Light
Light
Acidity
High
High
High
Tannin
Low
Low
Low
2021 [**VINTAGE MAY CHANGE]
Product Description
Straw yellow colour. Gentle but uplifting nose of lemon, citrus, splash of lime, crushed apple, touch of pine resin followed by creamy yeast, baked bread like complexity. Soft suppleness on the pallet. Great texture. Tasty bright citrus fruit. Splashing beautiful acidity runs through in the mouth and leads to the long finish supported by wet stone minerality.
Profile
Grape Blended
Riesling 100%
Palate
Soft suppleness on the pallet. Great texture. Tasty bright citrus fruit. Splashing beautiful acidity runs through in the mouth and leads to the long finish supported by wet stone minerality.
Colour
Straw yellow colour.
Aroma
Gentle but uplifting nose of lemon, citrus, splash of lime, crushed apple, touch of pine resin followed by creamy yeast, baked bread like complexity.
Palate
Soft suppleness on the pallet. Great texture. Tasty bright citrus fruit. Splashing beautiful acidity runs through in the mouth and leads to the long finish supported by wet stone minerality.
Wine Pairing
:Chicken
:Fish
:Seafood
:Spicy Food
:Vegetarian
Product details
Winemaking
Although we have aimed to have our own winery facility at our estate, we rent space at Rockburn Winery in Cromwell to make wines at this moment. We set our equipments there and all the wines are handled by Kyoko or me.
Our goal is to make wines which can heal people; soft, delicate, supple, smooth mouth filling wines rather than powerful, heavily structured, aggressively appealing wines. So we decided to take the way of making natural wines – clean and tasty natural wines, but not dirty natural wines. We use only organic or biodynamic grapes and would like to process them in gentle and organic way at the winery; minimum handling of juice, must or wine and, importantly, avoiding adding additives or chemicals to wine during vinification and maturation. We refuse to use SO2. We are keen on maintaining the life of micro organism in wines brought from our vineyards. Chemicals such as SO2 act like herbicide in vineyard; killing wild yeast or bacteria and destroy the beautiful natural harmony among them. We always try to employ as many species of bacteria and yeast as possible in order to preserve natural purity and to create harmonious complexity in our wines. SO2 also prevents juice or wine in process from oxygen contact. We believe Oxygen is quite important to maintain healthy fermentation and keep stability in wines then after. We 3 normally keep our wines in barrels or tanks in much longer period than the other growers here.
Brand
