Off-dry/Medium dry/Semi-dry White Varietals or Blends (>5 -12g/l sugar) (10) Unwooded 2019 and older
With careful canopy management we managed to keep a natural fresh acidity in the grapes. We harvested the Riesling on the 26th of March at a near perfect analysis of 24,4 Balling, 3.13 pH and total acidity of 8.2 g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness.
The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 12.9 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Clusters of jasmine dance around granadilla cordial at your candle lit dinner, an ideal partner for a spicy Indian Butter Chicken Curry for two.