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The winemaking objective was to produce a wine with ripe fruit and good concentration of flavours with a tight minerally acid backbone.
The fruit was hand picked from three Martinborough vineyards. The fruit had been crop thinned to increase concentration and balance of flavours.
The wine was fermented in three portions. The principal component was fermented with a yeast selected to enhance the natural aromatics and fruit. Long slow ferments were maintained at cool temperatures. One small portion was fermented warm which allowed for good palate weight and smoothness. The wine was bottled July 2002.
This wine is a classic dry riesling with citrus aromas. The palate is finely textured with lemon, lime and some crisp green apple fruit finishing with refreshing mineral acidity. Although made for long term cellaring, this wine shows enough fruit weight and extract to be very drinkable while young.
Alcohol 12.5%
Residual sugar 2.0g/l
pH 3.09
TA 8.0g/l
