Dry Riesling
Dry Riesling 2016 Bright, light straw-yellow colour, very pale on the edge. This has a softly presented, refreshing nose with fragrant aromas of exotic white florals, lime fruit, with nuances of sherbet and honeysuckle, herbs and steely mineral notes. Off-dry to taste and light-medium bodied, the palate is softly textured with fresh flavour of limes, exotic white florals and sherbet, along with honeysuckle and mineral nuances. The mouthfeel features very refined phenolic and fruit extract textures, underlined by tight, softly ripe acidity. The wine is gentle in flow, but possesses energy and drive, leading to a sustained finish of exotic aromatics enlivened by fresh acidity. Raymond Chan, 2016 Winemaking notes The grapes were harvested mid-april and, upon arrival at the winery, were treaded then pressed in a wooden basket press. Juice was run into neutral oak barrels, inoculated and fermented. The wine was left on the lees until ready for bottling five months later. All this is to replicate the traditional wine-making practices of German winemakers 200+ years ago. This practice is known as a semioxidative style of winemaking seldom used these days. We understand that there are still a few traditionalist German winemakers producing Riesling this way, with the wine highly sought after for its slightly different character, especially in terms of softness and texture. The winemaker is Jen Parr. Technical data Alcohol 12.0% Residual sugar 7.4 g/l ph 2.93 TA 7.8 g/l
Riesling 2015 A delightful off-dry style, the elegant bouquet shows white nectarine, fresh apple, mandarin and floral characters with a touch of flinty notes. The palate offers excellent fruit purity and subtle sweetness, beautifully framed by fine texture and integrated acidity. The wine is immediately appealing with its juicy flavours, and finishes long and fine. Winemaking notes Our 2015 Riesling was hand harvested, gently foot-stomped, whole bunch pressed, clarified & fermented in seasoned French oak barriques. The lees contact from barrel fermentation & a small amount of maturation has given the wine a greater element of texture & complexity. Minimal movement or fining and an early bottling ensure the pure, delicate aromas and flavours of this wine are protected. The winemaker is Jen Parr. Technical data Alcohol 11.09% Residual sugar 14.03 g/l ph 3.12 TA 7.9 g/l
Dry Riesling 2013 A youthful, classic Riesling. Our 2013 Bannock Brae Riesling is luminous apple green in appearance and displays lemon-lime and mineral characters with hints of citrus blossom. Full and lively with flavours of citrus rind, green apple skin and hints of stone fruit. A textural wine with perfect balance between fruit flavours & the high natural acidity. Winemaking notes Our 2013 Riesling was hand harvested, whole bunch pressed, clarified & fermented in seasoned French oak barriques. The lees contact from barrel fermentation & a small amount of maturation has given the wine a greater element of texture & complexity. Minimal movement or fining and an early bottling ensure the pure, delicate aromas and flavours of this wine are protected. The winemaker is Sarah-Kate Dineen. Technical data Alcohol 10.84% Residual sugar 5.9 g/l ph 2.99 TA 8.4 g/l
Dry Riesling 2011 The semi-oxidative winemaking process used to make this wine results in a more textural finish while the fruit forwardness of most New Zealand Rieslings is subdued. The wine is technically dry with a firm acid spine, which speaks of a long ageing potential of up to 8 10 years. Minimal malolactic fermentation results in a Granny Smith apple character along with pronounced citrus overtones. The wine boasts honey flavours which will continue to develop with age along with some interesting kerosene notes. Although certainly enjoyable now, we are sure that this wine will continue to reward the patient drinker for years to come! Winemaking notes Our 2011 Dry Riesling seeks to replicate the old Germanic style of Riesling production. Effectively, the wine has never seen stainless steel it was barrel fermented in old (neutral) French oak, barrel matured on the lees with lees stirring, then bottled, reminding us of the wine of 200 years ago. To the best of our knowledge, we are the only producers in the Southern Hemisphere who craft Riesling in this style. The winemaker is Jen Parr, awarded Winemaker of the Year at the 2012 NZ International Wine Show. Technical data Alcohol 13% Residual sugar 8.5g/L TA 9.5g/L
Dry Riesling 2010 This wine shows the steely and flinty minerality of the fruit while the fruit forwardness of most New Zealand Rieslings is subdued. There is a distinct Granny Smith apple character along with pronounced citrus overtones. The wine also boasts honey flavours which will continue to develop with age along with some interesting kerosene notes. Although certainly enjoyable now, we are sure that this wine will continue to reward the patient drinker for years to come! Winemaking notes Bannock Brae Riesling seeks to replicate the old Germanic style of Riesling production. Effectively, the wine has never seen stainless steel it was barrel fermented in old (neutral) French oak, barrel matured on the lees with lees stirring, minimal malo-lactic fermentation, then bottled. To the best of our knowledge, we are the only producers in the Southern Hemisphere, who craft Riesling in this style. The wine is produced in a dry style, although not bone dry, with a firm acid spine, which speaks of a long ageing potential of up to 8 10 years. It is not a typical NZ Riesling! Technical data Wine alcohol 13.2% Residual sugar 8.5 g/l TA 9.5g/L
Dry Riesling 2009 Our 2009 Bannock Brae Riesling is a little different, and seeks to replicate the old Germanic style of Riesling production. Effectively, the wine has never seen stainless steel it was barrel fermented in old French oak, then barrel matured on the lees with lees stirring, then bottled, reminding us of the wine of 200 years ago. To the best of our knowledge, we are the only producers in the Southern Hemisphere, who craft Riesling in this style. As a result of this semi-oxidative production process, we get a wine in which the steely and flinty minerality of the fruit shows through while the fruit forwardness of most New Zealand Rieslings is subdued. The wine is technically dry (around 7.5 g/l residual sugar vs 9.2 g/l Total Acidity) with a firm acid spine, which speaks of a long ageing potential of up to 8 10 years. With minimal malo-lactic fermentation, there is a distinct Granny Smith apple character along with pronounced citrus overtones. Also, the wine boasts honey flavours which will continue to develop with age along with some interesting kerosene notes. Although certainly enjoyable now, we are sure that this wine will continue to reward the patient drinker for years to come!
Dry Riesling 2008 Our 2008 Bannock Brae Estate Goldfields Riesling is a little different, and seeks to replicate the old Germanic style of Riesling production. Effectively, the wine has never seen stainless steel it was barrel fermented in old French oak, then barrel matured on the lees with lees stirring, then bottled, reminding us of the wine of 200 years ago. To the best of our knowledge, we are the only producers in Australasia, and possibly the Southern Hemisphere, who craft Riesling in this style. As a result of this production process, we get a wine in which the steely and flinty minerality of the fruit shows through while the fruit forwardness of most New Zealand Rieslings is subdued. The wine is distinctly dry (around 6 g/l residual sugar) with a firm acid spine, which speaks of a long ageing potential of up to 8 10 years. With minimal malo-lactic fermentation, there is a distinct Granny Smith apple character along with citrus overtones. Also, the wine boasts honey flavours which will continue to develop with age along with some interesting kerosene notes. Although certainly enjoyable now, we are sure that this wine will continue to reward the patient drinker for years to come!
Dry Riesling 2007 Our 2007 Bannock Brae Estate Goldfields Riesling seeks to replicate the old Germanic style of Riesling production. Effectively, the wine has never seen stainless steel it was barrel fermented in old French oak, then barrel matured on the lees with lees stirring, then bottled, reminding us of the wine of 150 years ago. To the best of our knowledge, we and Cloudy Bay are the only producers in Australasia who craft Riesling in this style. As a result of this production process, we get a wine in which the steely and flinty minerality of the fruit shows through while the fruit forwardness of most New Zealand Rieslings is subdued. The wine is distinctly dry (around 6 g/l residual sugar) with a firm acid spine, which speaks of a long ageing potential of up to 8 10 years. With partial malo-lactic fermentation, there is still some green apple character along with citrus overtones. With age, we expect the subtle honey characters to increase, possibly along with some interesting kerosene notes. Although certainly enjoyable now, we are sure that this wine will continue to reward the patient drinker for years to come!
Dry Riesling 2006 Once again we have continued with the style that is appreciated by so many people looking for a point of difference with their Riesling. Firstly, it is distinctly dry, and perhaps not a wine for beginners. Secondly, it has not seen stainless steel during its making. Instead, it has been barrel fermented in old oak then aged in barrel with lees stirring to give extra complexity just as it was done about 150 years ago. The resulting wine has a distinct steely base along with a full mid palate, but some of the in your face full-on fruit has been controlled to deliver a wine of intense interest. We allowed a portion of the wine to undergo malolactic fermentation during maturation, and it has been crafted with the ability to age and improve for 10 years or more.
Dry Riesling 2005 Once again we have continued with the style that is appreciated by so many people looking for a point of difference with their Riesling. Firstly, it is distinctly dry, and perhaps not a wine for beginners. Secondly, it has not seen stainless steel during its making. Instead, it has been barrel fermented in old oak then aged in barrel with lees stirring to give extra complexity just as it was done about 150 years ago. The resulting wine has a distinct steely base along with a full mid palate, but some of the in your face full-on fruit has been controlled to deliver a wine of intense interest. We allowed a portion of the wine to undergo malolactic fermentation during maturation, and it has been crafted with the ability to age and improve for 10 years or more.
Dry Riesling 2003 Approximately 97% of Bannock Brae Estate s production is Pinot noir, but the tiny remainder is dedicated to that other fine cool climate wine, Riesling. Such a small amount means that the owners, Crawford and Catherine Brown can indulge themselves by producing the Riesling of their dreams. They have eschewed the modern trend of Stainless Steel everything, and instead have turned the clock back to a nearly forgotten bygone era. Goldfields Riesling is fermented and matured in oak barrels, with lees stirring to lift the complexity of this already aromatic wine. The 2003 vintage produced a flinty, wine with a delightful bouquet of limes and grapefruit complemented with apple. It is nearly bone dry, and will mature in the bottle for many years, perhaps reaching its full potential around 2010. The grapes were hand harvested in clean and sound condition during April 2003 at around 21 Brix. After pressing, the wine was barrel fermented but temperature controlled so that the temperature did not exceed 20 C. Subsequently, the wine lees were stirred in the barrel every two weeks until fined and filtered prior to bottling in October 2003. About one third of the wine underwent malolactic fermentation. Residual sugar is just 3.5 g/l
Dry Riesling 2002 Approximately 97% of Bannock Brae Estate s production is Pinot noir, but the tiny remainder is dedicated to that other fine cool climate wine, Riesling. Such a small amount means that the owners, Crawford and Catherine Brown can indulge themselves by producing the Riesling of their dreams. They have eschewed the modern trend of Stainless Steel everything, and instead have turned the clock back to a nearly forgotten bygone era. Goldfields Riesling is matured in oak barrels with lees stirring to lift the complexity of this already aromatic wine. The 2002 vintage produced a steely wine with a delightful bouquet of limes and grapefruit complemented with apple. It is absolutely bone dry, and will mature in the bottle for many years, perhaps reaching its full potential around 2010. Winemaking notes The grapes were hand harvested in clean and sound condition on 22 April 2002. The fruit analysis was 21 Brix, ph 2.95, and TA 9.5g/L. After pressing, the wine was barrel fermented but temperature controlled so that the temperature did not exceed 20 C. Subsequently, the wine lees were stirred in the barrel every two weeks until fined and filtered prior to bottling in October 2002. There was no malolactic fermentation. Technical data ph 3.1 TA 8.3g/L % Alc 12.6 Residual sugar Nil