Riesling Bannockburn 2010

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2010 Felton Road Riesling Bannockburn – område: Bannockburn (Central Otago); drue: Riesling; alkohol 9.5%. Producentens noter (engelsk): Tasting note: Hints of mineral and flint gently sweep over aromas of citrus flower and lime. The rich texture is the first overwhelming impression, with apricot emerging over the lime and floral characters. Although sweet, the bright acidity leads to a clean and persistent finish. Lively, precise and a unique expression of our Bannockburn Terroir. 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 cool and wet winter. There were some frosts throughout the spring but nothing severe that couldn’t be fought and no damage was sustained. Excellent weather during flowering and with a little green harvest in some blocks, resulted in perfect crop loads and a very even bunch maturity. January was cool and wet but then February and March balanced this with warm and very dry weather. The vines were in very healthy condition with harvest commencing on March 30 and concluding on April 23. There was nothing extraordinary about the growing season and it can be regarded as a very fine year. Low sugar levels at harvest (important to keep alcohols from climbing too high) and stable acidities were a very pleasing aspect of the 2010 vintage. Vinification: Riesling grapes from Calvert & Elms vineyards were carefully whole bunch pressed, fermented with indigenous yeasts and the fermentation stopped by chilling when the optimal balance was achieved between the acidity, alcohol and residual sugar (60g/L). Careful winemaking with minimal processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 9.5%.