Riesling Bannockburn 2012

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2012 Felton Road Riesling Bannockburn – område: Bannockburn (Central Otago); drue: Riesling; alkohol 8.5%. Producentens noter (engelsk): Tasting note: Quite taut and mineral on the nose with citrus blossom and peaches lurking underneath. The palate is explosive: incredibly luxuriant, plush, yet kept in check with citrus peel and a seam of minerals that grow to dominate what is more of a grand finale than a finish. The residual sugar is barely noticeable as the crisp acidity frames and balances the wine. 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 Riesling from Calvert & The Elms vineyards was carefully hand-picked, whole bunch pressed and fermented with indigenous yeasts. The fermentation was stopped by chilling when the optimal balance was achieved between the acidity, alcohol and residual sugar (64g/L). Careful winemaking with minimal processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 8.5%. Vinification: 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 Riesling from Calvert & The Elms vineyards was carefully hand-picked, whole bunch pressed and fermented with indigenous yeasts. The fermentation was stopped by chilling when the optimal balance was achieved between the acidity, alcohol and residual sugar (64g/L). Careful winemaking with minimal processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 8.5%.