Riesling / Gruner
Burn Cottage
2016
Otago
New Zealand
52% Riesling and 48% Grüner Veltliner. The first pick took place on 5th April, followed by a second pick on 13th April 2016. The grapes came in with average Brix of 20.9. The Riesling had 24-48 hours skin contact, with whole clusters given a gentle foot crush to bathe the bunches in juice. The Grüner Veltliner had up to 34 hours whole berry skin contact with gentle foot crush. Each pick was pressed together to form a single juice, then given a static settling overnight before being racked off of heavy lees. Fermented and aged in stainless steel barrels and old oak barriques for 11 months. Alcohol 13%; pH 3.17; TA 6.8 g/L.
PRESS AND REVIEWS
Lovely handpicked fruit from both varieties was pressed and co-fermented together after up to 48 hours skin contact. The wine displays great aromatic layers with bright notes of lime flower, freshly cut ginger, peach kernel and bergamot tea along with a lovely herbal note. The palate is one of poise and finesse, with a fine structure supported by mouthwatering chalk-like acidity extending through. Wonderful mineral notes lend energy and focus. Early in its development for now, this wine will reward further with time.
August, 2018
Mike Bennie
The Wine Front
94 points