Rating:
91+
Lisa Perrotti-Brown - Robert Parker's Wine Advocate
"Pale to medium straw-gold in color, the 2008 Late Harvest Riesling is gorgeously scented of apricot and lemon preserves with nuances of honeycomb, musk perfume, chamomile and key lime pie. Fully sweet, rich and viscous in the mouth, it is nicely balanced by a spirited line of acidity and finishes with great persistence. Drink it now to 2018+." (10/13)
Product Description:
Tasting Notes:
"Our Late Harvest Riesling 2008 has an attractive soft yellow colour. Aromas are copious, combining marmalade, apricot jam on toast, mixed spices, musk and a hint of incense. The palate has a luscious sweet entry with layers of apricot, honeycomb, and quince. Bright natural acid balances the rich palate and contributes to its refreshing finish. Great aromatic length." - Winery
Vineyard Notes:
"Our riesling vineyards are planted adjacent to some of our best pinot noir and chardonnay sites in Marlborough’s southern valley. Vines are planted at a density of 1,850 vines per hectare and are trained in two cane vertical shoot position. Coaxing the best out of riesling requires much hand tending especially the fruit for our late harvest style." - Winery
Winemaker Notes:
"Our 2008 Late Harvest Riesling was picked remarkably early. Hand picked according to its flavour profile, the bunches were harvested between the 29th of March and the 24th April. A long harvest giving us a full spectrum of ideal flavours. Our three vineyard sites were picked at two separate times and comprised of five passes each. Botrytised bunches were kept separate. Only a small portion of fruit was non botrytised, but this parcel allowed us to harness the fresh natural acidity of the variety. Fruit was picked with brix levels from 33 to 39 degrees. In order to extract the full flavour and richness of our late harvest riesling grapes, a long overnight press cycle was utilised. After pressing, each batch was fermented slowly in old French oak barrels for 10 months until achieving our desired balance of sweetness and acidity.Maturation on yeast lees gave further richness to the mid palate and bottling commenced in early 2010." - Winery