2016 Alcohol 12.5 % Vol Sugar 1.6 g / lt Total Acidity 6.7 g / lt PH 3.05 This dry Riesling shows lime zest, camomile and lemon blossom. A crisp green apple acidity keeps the wine tight and linear in focus with fruits leaning towards Kiwi sorbet, Galia melon and the purity of an Alpine forest. Pairs well with Thai-inspired dishes, pan-fried yellowtail or a chunk of old Gouda. Viniculture: Grapes were picked in the early morning of the 9th and 10th March 2016. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, stored in a overnight at 14ºC and delivered to the cellar the next morning. The crates were emptied into the pneumatic press for whole-bunch pressing.Juice was handled reductively and inoculated with Alchemy II yeast. Juice analysis was 21.5B, pH of 3.17, TA of 6.53. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC The wine was racked off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled. Vine clones: WR239 grafted upon R110 rootstock. Block: Grapes are hand harvested from East facing block. Balling at Harvest: 21.8 Soil: Table mountain sandstone. Packaging: 750ml Riesling bottles with Stelvins Awards: Decanter Silver, IWC Silver Medal, IWSC Outstanding Silver Date of Release: April 2017

Riesling 2016-Tasting · The crates were emptied into the pneumatic press for whole-bunch pressing.Juice was handled reductively and inoculated with Alchemy II yeast. Juice analysis

Download PDF Report

Upload
others
View
2
Download
0

Embed Size (px)

Citation preview

2016

Alcohol 12.5 % Vol Sugar 1.6 g / lt Total Acidity 6.7 g / lt PH 3.05

This dry Riesling shows lime zest, camomile and lemon blossom. A crisp green apple acidity keeps the wine tight and linear in focus with fruits leaning towards Kiwi sorbet, Galia melon and the purity of an Alpine forest. Pairs well with Thai-inspired dishes, pan-fried yellowtail or a chunk of old Gouda.

Viniculture: Grapes were picked in the early morning of the 9th and 10th March 2016. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, stored in a overnight at 14ºC and delivered to the cellar the next morning.

The crates were emptied into the pneumatic press for whole-bunch pressing.Juice was handled reductively and inoculated with Alchemy II yeast. Juice analysis was 21.5B, pH of 3.17, TA of 6.53. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC

The wine was racked off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled.

Vine clones: WR239 grafted upon R110 rootstock. Block: Grapes are hand harvested from East facing block. Balling at Harvest: 21.8 Soil: Table mountain sandstone. Packaging: 750ml Riesling bottles with Stelvins

Awards: Decanter Silver, IWC Silver Medal, IWSC Outstanding Silver Date of Release: April 2017