Riesling Bannockburn 2014

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2014 Felton Road Riesling Bannockburn – område: Bannockburn (Central Otago); drue: Riesling; alkohol 9%. Producentens noter (engelsk): Tasting note: Delicate aromas of ginger, tangerine and tropical florals. An immediate burst of sweetness on the palate (59g/L) coats every corner in delicious tropical fruit flavours. The crisp acid finish and the low alcohol (9.0%) provide a unique balance in this thrilling and exacting wine. The residual sweetness can easily become rather secondary when focusing on the sheer drinkability and poise. Vineyard & viticulture: Felton Road farms four 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 Following an unusually wet and significantly warmer winter than usual, the heightened soil moisture and mild conditions gave rise to an early bud burst followed by even and rapid early season growth. October saw some sleepless nights for the vineyard team with low-lying snow keeping the threat of frost ever present. A mixture of good fortune and careful management of inter-row crops kept the threat at bay. After a warm and unseasonably calm and dry November, flowering and fruit set was early and occurred in excellent conditions. Veraison also started early but some cooler weather in February meant it progressed slowly. This was advantageous as it helped to delay the final ripening period from occurring in the usual heat we can experience in early to midMarch. Harvest began early on March 20 with stable and mild weather throughout and normal crop levels. Picking of Chardonnay and Pinot Noir was completed by April 8 with the Riesling finishing on April 14. Vinification: Riesling from Blocks 2 and 4 of The Elms vineyard 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 (59g/L). Careful winemaking with minimal processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 9.0%.