Grape Varietal: 100% Riesling
Growing Region: Marlborough, New Zealand
Chief Winemaker: Matt Patterson-Green

The Riesling fruit for this botrytis style dessert wine was sourced solely from the original homestead site, settled in 1855 on Jacksons Road in the heart of Marlborough. This site has been sustainably farmed by the Jackson family for five generations. This unique and special sweet wine is only made when the natural elements combine to produce both the conditions and the ideal fruit to make this wonderful style of wine.

 

The ideal bunches of botrytis fruit were carefully hand-picked in May 2011. As the parcels came into the winery, they were quickly - though very gently pressed and the sweet juice poured into stainless steel tank.
After the first pressing the juice was then returned back onto its own skins to gently soak overnight in an inert atmosphere to concentrate the natural sugars. The following day the final pressing juice was cold settled for 72 hours before racking and then slowly warmed ready for inoculation. Fermentation was controlled at low temperatures and lasted around 5 weeks, after which the wine was chilled to arrest fermentation and retain natural grape sugars which ended up at 260 g/L. The wine then spent several months on light lees to develop further palate richness and layers of flavour.
In the glass you will greeted by an inviting deep golden coloured nectar. This wine as an engaging bouquet, of floral honey combined with sumptuous young noble characters of dried apricots, orange and ginger marmalade and fresh cut sweet honeycomb.
These characters transfer seamlessly onto the finely balanced palate - with these opulent flavours, giving this wine a wonderful depth and luscious breadth and ever so pleasing persistence, This unctuous dessert wine is all nicely balanced by the wines natural acidity resulting in a clean and refreshing finish to a deliciously engaging wine.
This 2011 Jackson Estate 'Botrytis' Riesling has 10% Alc/vol. (375ml). No decanting required and serve at 10-12°C. 

A deliciously opulent sweet wine, with refreshing acidity.

CELLARING POTENTIAL:
No decanting is required, enjoyable this season; and will age and develop well for another 8-10 years. 

FOOD PAIRING SUGGESTIONS:
Perfect wine pairing with Cambridge burnt cream, stone-fruit layered pastries, caramel cheesecake desserts and varied styles of sweet blue cheeses - enjoy.