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Burnt marmalade, and apricot compete with beeswax notes in the aroma of this Riesling. Ripe apricot characters introduce this wine to the palate with a hint of marmalade adding complexity. A generous but balanced amount of residual sugar (137g/L) has been retained to harmonise with the wines acidity. The acidity really reigns the wine in and provides focus and linearity.
Mt Difficulty Silver Tussock Noble Riesling was crafted to illustrate the unique climatic expression of the 2016 Vintage. The fruit was infected with botrytis from a large rainfall event in mid-February, arriving in perfect condition at the winery on the 21st April. The juice was floated prior to racking for fermentation to help enhance fruit integrity in the wine. The wine was fermented cool in stainless steel to retain maximum site expression. The fermentation was stopped when the wine tasted in harmony which happened to be at 137g/L residual sugar. The wine was filtered but not fined.
Alc. 10.7% T/A 10.85 gL-1 pH 2.79 Residual Sugar 137 gL-1
Winemaker: Matt Dicey Region: Central Otago
More info and tasting notes for this wine here
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