Dry River ‘Craighall’ ‘Selection’ Martinborough Riesling 2017

Sweet Wine from New Zealand - Wairarapa & Wellington
Review Date : 19-Sep-2017
Bright straw-yellow colour with lemon-gold hues, lighter on the rim. The nose is finely concentrated with an amalgam of musk and talc botrytis, melded with honied notes, savoury marmalade, with lime and lemon fruit and exotic florals. Sweet to taste and light-bodied, the palate is slender in proportion with a tight core of musk and talc flavours, unfolding honey, tangerine and lime, and exotic floral notes. The heart of the wine is taut with good linearity, the wine carried by fine phenolic textures and fresh acidity leading to a drier finish of exotic florals and honey. This is an elegantly presented sweet Riesling with talc and musk botrytis, honied and exotic citrus and floral notes on a fine, textural palate. Serve as an aperitif, with Asian cuisine or fruit desserts over the next 4+ years. A blend of two picks, the fruit with approx. 80% botrytis and considerable shrivel, soaked on skins for 12 hours, and fermented in tank to 10.0% alc. and 95 g/L RS, pH 2.9 and TA 9.8 g/L. 18.5+/20 Sep 2017 RRP $59.00 This is a new style developed following Neil McCallum’s departure, and originally involved blending a later harvest pick with the normal pick. 2017 was a problematic growing season, with ripeness an issue and ever-threatening rain events with eventual botrytis. This shows the more slender nature of the 2017 vintage wines, but has considerable flavour. Straw-yellow colour with slight golden hues and some depth. The nose is very elegant and tightly bound, quite slender in expression, but with a concentrated core of marmalade, musk and talc, unfolding fragrant yellow florals and a core of lime and lemon fruit. The aromatics are harmonious and the componentry just flows into each other. Very sweet and luscious, the palate has intense flavours of honey and musk, clearly botrytis expressive, with exotic florals, tangerines and lemons. The palate is tight and bound, and distinctly fresh and crisp. The sugar sweetness is noticeable, as is the balancing acid cut. The wine is guided by a fine-textured underlying phenolic line that is part and parcel with botrytised fruit work. A work of effort rather than art. High botrytis and shrivel, fermented to 10.0% alc. and c.95 g/L RS, TA 9.8 g/L and pH 2.9. 18.5+/20 Sep 2017 RRP $59.00

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