Dry Riesling 2013

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2013 Felton Road Dry Riesling – område: Bannockburn (Central Otago); drue: Riesling. Producentens noter (engelsk): Tasting note: A bright and vibrant nose of spring blossom, mandarin and freshly sliced ginger. The palate flows effortlessly from the aromatic introduction with further flavours of pear and tropical fruit. Rich and textural initially, with the crisp acidity driving a long and dry finish. A classic and very quenching dry style of Riesling. Vineyard & viticulture: Felton Road farms three properties totaling 32 ha in the Bannockburn sub-region of Central Otago. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. The season started slowly after a very cold winter with normal soil moistures. December finally warmed and provided excellent conditions for flowering and a strong and even fruit set. January was warm but unusually marked with five cold southerlies that brought snow to the mountains and tempered the post flowering growth and development. By the end of January and leading into veraison, the weather stabilised and provided warm and consistent temperatures throughout the remainder of the summer. The most interesting aspect about the entire growing season was the warmer night temperatures through February and March, which is uncharacteristic for Central Otago. This brought on the fruit ripeness earlier than we would normally expect considering the brief cold periods we experienced in November and January. Harvest began on March 26 and was completed by April 15 with ideal conditions throughout. Vinification: Riesling from Calvert and The Elms vineyards was hand-picked then carefully whole bunch pressed, followed by a long slow fermentation (7-10 weeks) with indigenous yeasts to almost complete dryness (4 g/L RS). The wine rested on fine lees to build palate weight and with minimal processing to highlight the delicate Riesling characters before bottling in lateAugust.