100% Riesling from carefully selected Marlborough vineyard sites.
Half the fruit was hand-picked and whole bunch pressed, while the remainder was machine picked in the cool morning conditions. A press cut was made to minimise harsh phenolic compounds in the wine. After settling and clarification, the juice was fermented at very low temperature with a select yeast strain to retain the fruit’s intense varietal flavours. The ferment was stopped with some residual sugar to balance the high acidity.
Lifted lemon zest, mandarin, green apple with mineral and lavender notes. On the palate, this is a lightly textured wine with a fresh, crisp acid zestiness, supporting the lemon and green apple fruit flavours and aiding the mineral seams.
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