"Selectively hand-harvested from old vines, bunch-pressed and fermented. A weighty riesling with lime, mineral, apricot, tree fruit and toast flavours. 5% botrytis with sweetness (54 g/l residual sugar) supported by lovely acidity but only very subtle honey character" Bob Campbell, Master Of Wine, Real Review, Nov 2017

"Bright, very pale straw colour with slight green hues, near colourless on the rim.  The nose is elegantly concentrated with a firm and intense nose of white florals and subtle lime and citrus fruit notes, along with distinctive saline and mineral notes.  This is tightly bound and shows wet-stone minerality at the core.  Medium-sweet to taste and light-bodied, the palate has a penetrating and deeply concentrated, but fine core of lime fruit, with floral and honied notes.  This has clarity and precision, with the honied flavours building in richness.  The mouthfeel has a sleek flow, with brisk, slippery acidity and a very fine-textured line.  The wine carries to a long, lingering finish of limes, florals and honey.  This is a beautifully pure and precise, medium-sweet Riesling with great clarity and a slippery flow.  Serve as an aperitif, or match with mildly spicy Asian and Middle Eastern fare over the next 5-6+ years.  A fruit-pure Spatlese style.  Selective hand-picked fruit at 21.3 Brix from the ‘Front’ block old vines with an average of 5% botrytis, WBP and cool-fermented to 8.7% alc. and 62 g/L RS" Raymond Chan, Nov 2017

Framingham Select Riesling is inspired by the classic German “Spätlese” style with vibrant aromatics, with clementine orange, mayer lemon, beeswax and suggestions of raspberry ripple ice cream. Seriously concentrated palate with red fruits, orange citrus, apricot and stony mineral textures. Tense, juicy finish. The wine is serious but delicate and light on it’s feet, with naturally low alcohol and great tension between residual sugar and acidity.

Selective hand harvest on 8th April at 21.3 brix (91 Öchsle), from the “front” old vines, 5% botrytis on average in each cluster was tolerated in this pass, bunches being selected by appearance. Only bunches that were a rich bronzy gold on the front were taken. Bunches were pressed whole and the resultant juice fermented cool in stainless steel.

Food Pairing: A fantastic aperitif, or match with spicy foods such as Thai.