Framingham ‘F-Series’ ‘Old Vine’ Marlborough Riesling 2011

Riesling from New Zealand - Marlborough
Review Date : 10-Feb-2013
Bright straw-yellow with some lemon hues, the nose is bright with ripe, vibrant, lime fruit and flinty reductive aromas interwoven, forming good concentration and intensity, revealing honey notes. Dry to taste, this is elegantly proportioned with good body and a core of fresh lime-like fruit flavours, the flinty, minerally elements more subtle. The mouthfeel is racy and acidic, providing liveliness and linearity, and the wine finishes more restrained and very long. This is fresh and bright, with stylish funkiness. 20-30% fermented in old wood to 13.0% alc. and around 6 g/L rs. 18.5/20  Feb 2013 Made from 30 y.o. vines, fruit WBP, spontaneous ferment with 25% in old oak to 13.0% alc. and 6 g/L rs, aged on lees 10 months. Complex with soft reductive notes, quite well integrated with florals and minerals, but with good acidity underlying. Possessing liveliness, but a fine textured thread is present, soft mouthfeel and a dry richness. This has weight and some breadth, certainly not classical New Zealand, but still very identifiably Riesling.  18.5-/20  Feb 2013 Brilliant straw-yellow colour with lemon-green hues, pale on rim. The nose is very powerful, with robust lime, floral and peach fruit aromas along with complex flinty, smoke notes, all expressed with liveliness. Dry to taste, complex layers of detailed nuances of limes, florals and stonefruits unfold to reveal smoke and flint. The flavours are enlivened by crisp, racy and slippery acidity underlined by a fine textural line. The weight and presence is driven and shows great energy, providing a degree of elegance and real vitality. Concentrated citrus and flint flavours feature on a long, fine finish which possesses a little phenolic drying grip. This is a complex and detailed Riesling with great weight allied to raciness. Match with seafood over the next 5-6 years. Estate grown fruit from the oldest vines, hand-picked and WBP, wild yeast fermented to 13.0% alc. and 6 g/L rs, the wine given 9 months lees contact with partial maturation in seasoned oak barrels. 18.5+/20 Jul 2012 RRP $39.95

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