Greywacke Marlborough Riesling 2011

Riesling from New Zealand - Marlborough
Review Date : 23-Oct-2018
Bright straw-yellow colour with light golden hues, a little lighter on the edge. This is softly full and well packed with deep and voluminous aromas of lime fruit yellow florals, honey, cream and toasty secondary notes along with subtle mouthwatering mineral elements. The secondary richness and complexity is becoming integral. Medium in sweetness and medium-bodied, the palate has a complex array of flavours with lime fruit, tropical fruits, yellow florals, honey, toast and creamy secondary layers that fill the mouth. The flavours form a detailed heart with underlying acid vitality and cut. The wine flows smoothly to a long finish. This is a rich, complex, honied medium Riesling with secondary toasty and creamy development, a deep core and fresh acit cut. Serve with fruit over the next 3 years. Hand-picked fruit from the ’Ashmore’ vineyard, WBP and half fermented in tank and half indigenous yeast fermented in seasoned oak to 12.0% alc., 22 g/L RS, TA 8.1 g/L and pH 2.90, the wine aged on lees in barrel for 5 months. 18.5/20 Oct 2018 RRP $29.95 Bright, pale straw-yellow colour, pale on rim. The bouquet is full and dense with a complex array of citrus fruits and funky flint and minerally, reduction notes that grow in interest and complexity in the glass. Medium-dry to taste, this is medium-full bodied with good weight and depth on the palate. Fulsome and solid, with a fine phenolic thread, there is good underlying racy acidity for tension and line. Flavours of limes, florals, sherbet and minerals intermingle and grow in detail, with the sweetness and richness becoming more prevalent. The finish is textured and sustained, with a lively sweetness providing balance. This is a textural Riesling with a complex array of flinty flavours and good richness similar to styles from Alsace. Match with Middle Eastern fare over the next 5-6 years. Hand-picked fruit from the organically farmed ‘Ashmore' vineyard in Fairhall, WBP and 50% fermented in stainless-steel, with 50% wild yeast fermented in old French barriques to 12.0% alc. and 22 g/L rs, all of the wine aged 5 months on lees in old oak. TA 8.1 g/L and pH 2.9. 18.0+/20 Oct 2012 RRP $29.95

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