Vineyard Notes

The grapes for this wine were sourced entirely from our family-owned vineyard in Lower Dashwood, where the elevated and windy location challenges the vines. The soil here is predominately composed of a layer of top soil over a tight clay that the vines can’t penetrate. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring of 2017 brought ideal early growing conditions and a tip-top flowering season. The bunches were reduced to one bunch per cane before flowering, producing yields of 5 tonnes per hectare when harvested in April 2018.

Vinification

Once at the winery, the grapes were crushed, destemmed and pressed immediately. The juice was then floated, warmed and inoculated with an aromatic yeast. A cool fermentation followed and when the wine was deemed in balance (in residual sugar, alcohol and acidity) the ferment was stopped. The wine was then stabilised, filtered and bottled in late October 2018.

Tasting Notes

Colour: Pale gold.

Aroma: Sweet aromas of honeysuckle, candied peel and citrus assail the senses.

Palate: A sweet fruit explosion opens with honeysuckle, candied citrus peel and lemon notes on the palate and then dries beautifully.

Food match: Perfect accompaniment to the spice and sweetness of Asian cuisine or served cold as an aperitif.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan friendly.

Cellar: More than 10 years.

Awards

Cameron Douglas MS, World of Wine: 88 Points

Winestate, November December 2019 Riesling & Blends Annual Wine Show: 3 Stars

Canberra International Riesling Challenge 2019: 87 Points / Bronze

Analysis

Alcohol 13.0%
pH 3.27
TA 8.38 g/l
Residual sugar 43.8 g/l

Winemaker: Kim Crawford

Tasted: May 2019

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Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. These Riesling vines are grown on top of the hills 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

2016 New Zealand Aromatic Wine Competition: Gold
Cameron Douglas MS, The Shout: 92 Points
Winestate, Marlborough Tasting Mar/Apr 2018: 4.5 Stars
Winestate, Wine of the Year Special Edition 2017: 4 Stars
Winestate, Recent Releases May/June 2017: 4 Stars
2017 Canberra International Riesling Challenge: 84 Points
2017 NZ Aromatic Wine Competition: Bronze
Cuisine Riesling Tasting Panel: 3 Stars
WineNZ: 3 Stars


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

Winestate Recent Releases May/June – Michael Cooper: 3.5 Stars

The Shout: 90 Points

2016 New World Wine Awards: Silver

2015 New Zealand Organic Wine Awards: Gold  

2015 Spiegelau International Wine Competition: Silver

Cameron Douglas: 90 Points

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