Wine making Notes
The Riesling was destemmed and pressed as whole berries at 5°C, settled with enzyme and racked off gross lees. A non-conventional yeast, Metschnikowia Pulcherimma, was used for the first two days to increase aromatic potential and round the palate. This was followed by inoculation of Saccharomyces Cerevisiae, Lalvin R-HST and fermented at 13°C for 22 days. This year the acidity was high so fermentation was stopped at 9.6g/L sugar to keep the palate balanced. The wine was filtered to 0.45um and had no fining.
This Riesling shows intense lemon, lime and mineral characters typical of the variety. The palate is well balanced and appears dry although retaining nearly 10g/L of residual sugar. We’re eager to see this wine develop over a few years of careful cellaring!
Serve at 9⁰C.
Titratable Acidity (g/L):
Residual Sugar (g/L):