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Greywacke Marlborough Riesling 2011 Greywacke Marlborough Riesling 2011

This is another stunner from Kevin Judd. If the intensity of the Sauvignon Blanc is too much for you, this is the antidote. A slightly off dry, almost German Kabinett style wine, the Greywacke Riesling truly demonstrates that this variety can thrive in the Marlborough climate. This citrus and fragrant wine would be a perfect match for slightly spicy food.

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.

The 15-year-old vines were trained on a two-cane VSP (vertical shoot positioning) trellis and careful shoot and bunch thinning was carried out. 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

100% Riesling

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. Half of the juice was inoculated in a stainless steel tank using cultured yeast and the balance was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. Towards the end of fermentation all the wine was transferred to a stainless steel tank where the fermentation was stopped, retaining 22 g/l residual sugar.

The blended wine was then put in old barrels where it remained on yeast lees for a further 5 months before bottling in December.

A fragrantly composed wine exuding delicate aromas of apple blossom, the lusciousness of sweet melon and the headiness of lemon sherbet. The palate delivers a burst of lime sorbet and a suggestion of flinty minerality, which combined within its Yin-Yang structure of delicate sweetness and vibrant acidity produces a wine of sumptuous vivacity.

CLOSURE:    Stelvin

ALCOHOL:    12% (9 units per bottle)

Per Bottle 17.50



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