A lot goes into making this dry, textural style of riesling.
Mostly time. Time to develop flavour and texture. Time to allow the wine to settle under gravity rather than filtration.
A full flavoured style, lots of lemon, apples, spice with background almond and florals. Zingy acidity, yet has breadth through the palate.
Fermented in ceramic, matured for two years in foudre.
FOOD
At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.
CELLARING
Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”
A lot goes into making this dry, textural style of riesling.
Mostly time. Time to develop flavour and texture. Time to allow the wine to settle under gravity rather than filtration.
A full flavoured style, lots of lemon, apples, spice with background almond and florals. Zingy acidity, yet has breadth through the palate.
Fermented in ceramic, matured for two years in foudre.
FOOD
At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.
CELLARING
Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”
