We rarely insist that you allow our wines to age, but this one might be an exception. Cellaring for 12 to 18 months will allow the acid to melt away a little and the full array of aromas and flavours to be released from the glass. If opening immediately, serve lightly chilled and allow the wine to breathe in your glass. This naturally dry Riesling has a lightly creamy aroma with pear, peach and floral notes plus hints of mineral and subtle spice. Dry with medium plus acid and lovely green freshness, it is quite light but offers great length even at this young age. With food, take advantage of the vibrant acidity and serve it alongside dishes with acidity or whose fat or cream will benefit from the wine’s acid ‘cut’. Salads, fish, shellfish, fatty pork, smoked foods or fresh tangy cheeses will all fare well here.
This Riesling was hand-picked in the cool, early morning of November 5th entirely from the old vines at the 13th Street Vineyard. After manual sorting to select only exceptionally sound and ripe fruit, whole bunches were pressed slowly after some skin contact in the press. The juice was moved to stainless steel tanks where fermentation took place. Once fermentation was complete, the wines were moved to temperature controlled steel tanks where they remained on the fine lees in order to develop additional weight and richness. They were kept at cool temperatures, in order to prevent malolactic fermentation, for several months during which time they were racked periodically. The wine was bottled in May 2015.