Our 100% Estate grown Old Vine Riesling was cropped to 2.9 tonnes per acre. It was harvested at 20.5 brix and fermented in stainless steel tanks. In this dry style Riesling, winemaker Philip Dowell finds balance between the acidity and a touch of body to the mid-palate.
On the nose, notes of fresh citrus dominate. Soft acidity and bright minerality on the palate are complimented by touches of wet stone fruit, lemon and soft green apple. A delicate mouth feel provides a touch of creaminess to the mid-palate, followed by a structured, very crisp finish full of lemon and slate characteristics.
This estate vintage pairs well with white fish, pork, and spicy food. While this wine would pair beautifully with Thai or Chinese foods, we also enjoy pairing this wine with lemongrass barbequed pork, fish tacos, braised rabbit with a mustard sauce or red snapper. Cheeses that pair well with this wine are Monterey Jack, Blue, and Gouda.
|100% Riesling||Estate||Beamsville Bench||Stainless Steel|
|Release Date||Alcohol||Residual Sugar||Cases|
|July 2017||11.0%||3.0 g/L||1,400|