The Noble Riesling grapes are hand harvested, whole bunch pressed and tank fermented, with selected yeasts specifically designed to develop noble characters. Fermentation is arrested when the ideal balance is achieved, as determined by the winemaking team. The resulting wine maintains a high residual sugar balanced by its natural acidity.
Fruit was sourced from the Blind River Valley, a sub region of Marlborough’s Awatere Valley. The vineyard is on wind-blown alluvial soils over river stone and clay. Vines run south-west to north-east and are on vertical shoot positioning (VSP) trellising with two canes. During the growing season of 2013 exceptional conditions provided extremely consistent botrytis infection leading to full concentration of sugars and flavours.
Alcohol: 13.00% v/v, Titratable Acidity: 9.70 g/litre, Residual Sugar: 140.00 g/litre, pH: 3.43.
Serve chilled with ripened soft cheese or dried fruit. It is also a beautiful match with fresh fruit salad or an apricot pie with whipped cream.