"Aromatic wine, with lovely sweet-and-sour tension" Bob Camplbell, Master of Wine
Intense pure apple & citrus aromas compliment mineral notes
Great as an aperitif or matched with seafood, light meats & spicy foods
Amisfield Central Otago Lowburn Terrace Riesling 2017
Amisfield Central Otago Lowburn Terrace Riesling 2017
Accolades
Awarded 95/100 Points
Bob Camplbell, Master of Wine, Real Review, Feb 2017
Recommended: Best Riesling $20-30
Taste Magazine, Taste's Top Wine Awards, 2018
Description
"Aromatic wine with a floral, lime blossom aroma and lime zest, wet stone, mineral and wildflower characters on the palate. Lovely sweet-and-sour tension gives the wine real energy. Medium-sweet; a great aperitif style" Bob Camplbell, Master of Wine, Real Review, Feb 2017
"Delicious riesling in a medium/sweet style. No botrytis in this wine, just pure, edgy varietal flavours of lime, mineral and white flowers plus a suggestion of tree fruit/white peach" Taste Magazine, Taste's Top Wine Awards, 2018
Intense pure apple and citrus aromas compliment mineral notes, with a bright and zesty finish. We feel this style reflects the stony soil from which the grapes are grown. (Residual Sugar 47.0g/L - Titratable Acidity 9.20 g/L).
At Amisfield, they believe you ought to be able to taste this terroir, no matter how far you're from it, letting nature take its course in their wine making. Nestled beneath the dramatic Pisa mountain range formed over two million years ago, they blieve this was nature’s intention.
Amisfield blocks 1 and 10. Vines grown in the stony Lochar gravel overlaid by sandy loam. An unsettled growing season with rain during our December flowering and blasts of wintery conditions during the weak summer. The sugar ripening was slow and acidity balance was a struggle but fortunately we had clean fruit which allowed us to hang the grapes on the vine until we achieved more sugar ripening.
Careful hand selection of only the golden Riesling bunches and a gentle pressing regime gave us very vibrant and aromatic juice. The free run juice was fermented cool in stainless steel tank and ceased with further cooling when we felt the sugar and acid were in alignment for this style. The wine was matured on light fluffly lees for 3 months with minimal sulphur.
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