Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. The Riesling vines grow on top of the hill where the wind howls, giving us a small crop of berries packed with flavour. The soil type is predominantly aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring brought perfect early growing conditions and a tip-top flowering season. Due to these ideal flowering conditions, the grapes were green thinned at veraison to ensure even ripening in the autumn. The young nature of the vines meant yields were less than two tonnes per acre when harvested in mid-April 2014.

Vinification

Where possible the grapes were machine harvested with around a quarter of them being hand-picked. The fruit was then transferred to the winery where the grapes were destemmed and crushed before being lightly pressed and cold settled for 36 hours. Once racked and warmed, the juice was inoculated with organic yeast and cool fermented to dryness. The wine was bottled in mid-February 2015.

Tasting Notes

Colour: Palest straw with hints of green.

Aroma: Hints of lime and honey, underscored by an inherent flintiness and developing aged Riesling characteristics.

Palate: The back palate explodes with lemon and lime notes. The mid-palate is warm with a hint of spice and a touch of honey backed by stony minerality and linear acidity.

Food match: Sushi, sashimi or the delicate flavours of Japanese or Cambodian food.

Organic status: In conversion.

Cellar: Up to 10 years.

Awards

WineNZ Spring 2017 Tasting: 3 Stars

Winestate Recent Releases May/June 2017: 4 Stars

2017 Cuisine Riesling Tasting: 3 Stars

2016 New Zealand Aromatic Wine Competition: Gold


Analysis

Alcohol 12.5%
pH 3.05
TA 7.5 g/l
Residual sugar 1.4 g/l

 

Winemaker: Kim Crawford

Tasted: September 2016

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2012 Riesling FT

Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. The soil type is predominantly aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring brought ideal early growing conditions and a tip-top flowering season. Due to the ideal flowering conditions, the grapes were green thinned at veraison to ensure even ripening in the autumn.

Vinification

Where possible the grapes were machine harvested with around a quarter of them being hand picked. The fruit was transferred to the winery where the grapes were destemmed and crushed before being lightly pressed and cold settled for 36 hours. Racked and warmed the juice was inoculated with organic yeast and cool fermented when deemed in balance and then stopped. Adhering to organic guidelines, the wine was bottled in mid-December 2012.

Tasting Notes

Colour: Palest straw.

Aroma: Sweet aromas of mandarin and spice assail the senses.

Palate: The palate opens up with mandarin and lemon notes and baked fruit sweetness.

Food match: With its low alcohol and touch of sweetness, this wine can be enjoyed as an ice-cold aperitif with hot spicy flavours, roast chicken or cheese and dried fruit.

Organic status: Certified organic – BioGro #5266.

Cellar: Up to 10 years.

Awards

2016 New World Wine Awards: Silver

2015 New Zealand Organic Wine Awards: Gold  

2015 Spiegelau International Wine Competition: Silver

Bob Campbell: 3.5 Stars


Analysis

Alcohol 8%
pH 2.95
TA 8.5 g/l
Residual sugar 42 g/l

 

Winemaker: Kim Crawford

Tasted: November 2014

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2011 BDR FT

Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. The soil type is predominantly aged alluvial loams containing some clay over stone. Dependent on vigour the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring brought ideal early growing conditions and a tip-top flowering season. Due to the ideal flowering conditions, the grapes were green thinned at veraison to ensure even ripening in the autumn. Due to the young nature of the vines, yields were less than two tonnes per acre when harvested in mid-April.

Vinification

Where possible the grapes were machine harvested with around a quarter of them being hand picked. The fruit was transferred to the winery where the grapes were destemmed and crushed before being lightly pressed and cold settled for 36 hours. Racked and warmed, the juice was inoculated with organic yeast and cool fermented to dryness. The wine was bottled in mid-December 2011.

Tasting Notes

Colour: Palest straw with hints of green.

Aroma: A restrained nose, with hints of citrus and honey, underscored by an inherent flintiness and developing aged Riesling characters.

Palate: The palate is restrained with lemon and lime notes. The mid palate is warm with a hint of spice and a touch of honey. The wine ends with a crisp acidity and is bone dry. A real ‘Riesling drinkers Riesling’.

Food match: Crying out for food. Would suit sushi, sashimi and lighter flavoured dishes.

Organic status: In conversion.

Cellar: Up to 10 years.

Awards

2017 Royal Easter Show: Bronze

Winestate March/April 2017: 3.5 Stars

Winestate Annual Edition 2017: 4 Stars

2016 Winestate Annual Riesling Wine Show: 4 Stars

2016 Canberra International Riesling Challenge: 92 Points

2016 New Zealand Aromatic Wine Competition: Gold

Winestate Best of Varietal/style AU & NZ 2016: 4 Stars

Winestate Wine of the Year Special Edition 2016: 4 Stars

2015 Spiegelau International Wine Competition: Gold

2015 Marlborough Wine Show: Bronze

2014 New Zealand Organic Wine Awards: Silver

Bob Campbell: 92 Points

The Shout/Hospitality Business: 91 Points


Analysis

Alcohol 12%
pH 3.05
TA 7.5 g/l
Residual sugar 1.4 g/l

 

Winemaker: Kim Crawford

Tasted: August 2012

Download these tasting notes