Riesling Bannockburn 2016

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2016 Felton Road Riesling Bannockburn – område: Bannockburn (Central Otago); drue: Riesling; alkohol 9.5%. Producentens noter (engelsk): Tasting note: Aromas of lychee, stonefruit and florals. The palate is peachy, dense and completely refreshing with a sherbet finish. The residual sugar is so completely integrated with the intense fruit flavour that it becomes somewhat unnoticeable. It has such a seamless simplicity of rightness about it that it is hard to pull out a single feature to comment on. It’s just about being right. This wine is. 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. El Nino provided westerlies and early warmth combining with high soil-moisture to push early budburst and vibrant growth. Temperatures rose rapidly towards flowering with moisture-wicking wind conditions keeping growth in check. December brought extreme diurnal swings the likes of which we’re not accustomed to seeing so early in the season. Afternoon highs in the low thirties balanced by single-figures overnight. The diurnal pattern continued through January with a full 30°C swing on the 11th. February, unusually, proved to be the warmest month. Overnight temperatures averaged 12°C with scattered rain events offering some relief for desiccated soils. Veraison was early with a rapid onset but prolonged completion. Pinot Noir skins showed impressive colour and condition by the start of March. Peak temperatures dropped away as high diurnals continued, offering a balancing tension and finesse after the welcome but unusual early season warmth. Chardonnay picking began on March 22nd with the first Pinot only one day later. Harvest concluded with Riesling on April 18th. 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 (63g/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%.