(SOLD OUT) 2011 Riesling
Our 2011 Riesling was hand picked on two separate days from our northern block of Riesling on the 8th and the 11th of October. The fruit was hand sorted to remove unwanted material, and then whole bunch pressed to ensure gentle extraction of the juice. The juice was then settled for 48 hours, racked off its sediment, and each batch inoculated with a different selected yeast strain. During fermentation the wine was kept at 10-12 degrees Celsius, and fermentation lasted approximately six weeks. At this stage the fermentation was stopped by chilling the wine, to achieve the desired balance and natural sweetness to match the fresh acidity of the wine. After settling, the wine was then racked off the yeast lees, and then stabilised and filtered prior to bottling in March 2012.
Year after year our Estate Riesling shows an impressive array of fruit characters. In warmer years it tends towards stonefruit and tropical fruit. In cooler years citrus, floral and mineral characters seem to dominate. The 2011 Estate Riesling seems to fit right in the middle of these two profiles. Maybe this is evidence of an 'average' growing season if there is such a thing in Niagara. It has similarities to the 2010 Riesling with a ripe peach character showing through, but nectarine is the dominant stonefruit this year. Like the 2009 Riesling, there is citrus present with a lemon focus, as well as the grapefruit that dominated in the 2009 version. Other flavours and aromas include the usual suspects: fresh flowers, apricot nectar and chalky minerality. The palate has a hint of sweetness but the finish is crisp and dry. It has a great balance of ripe and juicy fruit with a refreshing acidity and a notable texture.
|VQA||Twenty Mile Bench|
|Availability||Winery & Licensee|
|Residual Sugar||19.8 g/L|