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Greywacke Late Harvest Riesling 2011 Greywacke Late Harvest Riesling 2011

Kevin Judd found grapes with considerable botrytis which shows in the complexity of this fabulous sweet wine. This is an intensely aromatic wine with stunning levels of intensity and complexity, leading to a deep candied citrus palate and a backdrop of sweet spice. This wine is a rare has hen's teeth and you've got to ask what's not to like?


VINEYARD
The fruit for this wine was grown at the organically-farmed Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains.

This 18-year-old, organically farmed vineyard is trained on a two-cane VSP (vertical shoot positioning) trellis. The vineyard was hand-harvested with considerable botrytis infection in two lots, the first batch being picked on 11th May at 28 brix and the second on 26th May at 42 brix after a period of dry windy weather.

All Greywacke wines are produced from vineyards that are accredited to the Sustainable Winegrowing New Zealand (SWNZ) program, and most of the vineyards are in conversion to become certified organic.

The growing season was characterised by a summer of excellent plant growth, the result of timely early and mid-season periods of rain. From an even bud burst and favourable fruit set, vine condition remained excellent through to harvest. The latter part of summer was marked by settled weather with mild temperatures and slightly warmer nights than usual, resulting in excellent flavour intensity and physiological ripeness across all varieties at lower than normal sugar levels

GRAPE VARIETIES
100% Riesling

VINIFICATION
The grapes were hand-picked at moderate ripeness levels and were whole bunch pressed using a very low maceration press cycle.

The resulting juice was cold-settled, then racked to fermentation vessels. The resulting batches of juice were cold-settled with a light fining and the clear juice was racked and inoculated in stainless steel tanks using cultured yeast. The two batches were blended during fermentation. The fermentation was stopped in July, retaining 120 grams per litre residual sugar. The wine remained on light yeast lees for a further five months prior to bottling in December.

TASTING NOTE
A wine of intense aromatics; exotic honeysuckle blossom, candied lemon and vanilla custard, infused with a hint of cloves. The luscious palate has a marmalade-like combination of lemons and limes mingled with the richness of honeyed apricots and a dollop of creme caramel. Silky, succulent and harmonious ñ finishing with a lively citrusy crispness.

CLOSURE:    Stelvin

ALCOHOL:    12% (4.5 units per half bottle)





Per Half Bottle (37.5 cl) 19.99

Quantity:  


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