Tasting Notes and Scores
Hand-picked on 23 and 24 March and then sorted. Brix level 21 – 22. TA 7.3 g/l, RS <1 g/l. Whole-bunch pressed, settled for 48 hours with bentonite. Fermented in a stainless-steel tank for three weeks. Bottled (more than half under screwcap) 9 November 2018. 1,994 bottles produced. Maturing nicely on the nose with light citrus toastiness (lime marmalade?) and the extra age means that the lack of residual sugar is no problem at all. This is just a delightful bone-dry Riesling without austerity. Perhaps the extra ripeness helps too. Very long with a satisfying undertow. Purity incarnate. (JR)
Jancis Robinson
Jancis Robinson
2021-02-02
Wairarapa
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Wairarapa
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Martinborough
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Wairarapa
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