Grape Variety: 100% Riesling
Growing Region: Central Otago, New Zealand
Head Winemaker: Matt Connell

With New Zealand still enjoying a long summer, what better way to share the last long weekend with friends before we change our clocks for autumn/winter - than to enjoy a refreshing glass of wine with some shellfish on the BBQ. This bright Riesling from Akarua in Central Otago was perfect for the occasion.
The fruit for this wine was sourced from the Redback Ridge vineyard which is exclusively a Riesling block and is also the warmest and most exposed ridge. The terraced vines are at 265m above sea level - with a north-west aspect to capture the warm afternoon sun. The soils are made up of broken schist with a thin covering of sandy loam.

 

Matt and the vineyard team lead by Gillian Wilson work hard to achieve the best flavours in the grape bunches. Strict pruning, shoot thinning and leaf plucked by hand to carefully manage fruit exposure, with crop thinning to match vine vigour, with approximately 1.2kgs per vine. The fruit was picked on the 24th April with the grapes undergoing a pre-ferment maceration. The fruit was whole bunch pressed and with various yeast strains - the wine was fermented at a cool temperature at less than 13°C to retain the natural brightness in the fruit.
Matt is a complete perfectionist and has exacting standards for winemaking practices. He aims to make wines that typify the amazing terroir of Bannockburn, but most importantly wines that people love to drink.
In the glass you will be greeted by a very pale straw colour, with ripe stone-fruit aromatics. On the palate - bright stone-fruit and citrus characters with great balance between fruit sweetness and acidity. The wine has a fresh and lingering finish. Chill and serve at 8-9°C.

Fruit forward wine, with cleansing acidity.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 2-3 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with scallops, steamed mussels, chili prawns, seafood salad, enjoy.