The fruit selected for this Riesling has been hand-picked from one hectare of vines that are ideally situated to soak up the 'last light' from the day's sun, allowing the grapes to ripen slowly, intensifying the fruit flavours.
Our 'Last Light' Central Otago Riesling 2017 is a fragrant Riesling with citrus, honeysuckle and ginger on the nose and juicy citrus, apricot and passionfruit on the palate.
Try matching this wine with Thai style dishes, seafood, salmon and cheeses.
"This is classic-classic-classic riesling, people. Heaving with zesty natural sweetness, crunchy mandarin-induced magic, and notes of Pink Lady apples, lime, honeysuckle, and masses of white-flesh fruit, it’s just stunning! Made by Pete Bartle, Central Otago winemaking royalty, it’s a riesling with wow-factor 50. Enjoy with wasabi pikelets with lime and cucumber salsa." Yvonne Lorkin
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The fruit for this Riesling was hand-harvested on 21April 2017 at 22.4 brix. The fruit was whole bunch pressed to tank and the juice was inoculated with selected wine yeast to undergo fermentation. The fermentation was stopped retaining around 20.8 grams/litre of residual sugar.
Pale straw with clear hues. The nose shows bright aromas of orange, mandarin, lemon, honeysuckle, jasmine, beeswax, pineapple and ginger. The palate is off-dry with juicy citrus, ripe apricot and passionfruit. The palate is lively with crisp acidity, layers of complexity and a very long sweet finish.
Varietal: 100% Riesling
Residual Sugar: 20.8g/L
Style: Off Dry
Standard Drinks 7.0 (750ml bottle)
Hand picked on 21 April 2017
Hand harvesting grapes is no mean feat in the world’s southernmost wine region where harvest often happens icy autumn mornings and requires significant labour.
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