Riesling Bannockburn 2013

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2013 Felton Road Riesling Bannockburn – område: Bannockburn (Central Otago); drue: Riesling; alkohol 9.5%. Producentens noter (engelsk): Tasting note: Inviting aromas of citrus, spice and mineral. A diverse range of sweet tropical fruits dominate the mid-palate which is engaging and comforting. The initial burst of sweetness is quickly and seamlessly integrated by the racy acidity provided by our unique climate. This contributes to the wine’s considerable length and intrigue with the residual sugar (56 g/L) being hardly noticeable amongst the delicate framework (9.5% alc). 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 & 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 (56g/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%.