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.
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.
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.
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
TA 7.5 g/l
Residual sugar 1.4 g/l
|Winemaker: Kim Crawford
Tasted: August 2012