Dry Riesling 2008

Vintage

Isabel Wines

Tasting Note

Light yellow, delicate apple and citrus wine with distinctive and seductive flavours. Bright, fresh and aromatic, beautifully focused dry wine example with just 2g/l RS to bring the palate generosity of Isabel terrior. Good combination on freshness lemon blossom notes as well as hints of caramel, the flavour of our calcium rich soils is clearly evident. This wine will be perfectly matched with spicy Asian cuisine. I have no doubt this wine will improve in concentration and character over the next 5 years.

Accolade

“It’s intensely flavoured and lifted on the nose displaying lemon/lime, grapefruit and toasty characters. The palate is vibrant and punchy with crisp acidity and nicely weighted mid palate. An impressive Dry Riesling (2 g/l) showing lovely balance and appeal. At its best: now to 2014.”
Sam Kim, Wine Orbit, www.wineorbit.co.nz, June 2010
Wine Orbit

Food Match

Great with a spicy Thai beef salad!

Buy This Wine

Isabel Vineyard Dry Riesling 2008

Further Vintage Reports & Tasting notes

Vineyard
Isabel Estate Block 1, Rows 1- 35 McGinley

Variety
Riesling Clones: Opou, Siefried, GM239

Harvest Date
13th – 14th April 2008
Bottling Date
8th December 2008

Almost no other grape variety reflects the make up of the soil in the flavour profile of a wine, the way Riesling does. We are sure we can taste that clay and limestone minerality in our wines.  I think we have a great vineyard site for this variety and as the vines gain age we have noticed an increase in weight and concentration.  Attention to detail when carrying out leaf removal and bunch thinning will reward the Viticulturist, once again over exposure of ripening bunches to the harsh Marlborough sun, we think, can be detrimental to the ‘phenolic profile’ of the wine – serious stuff.

- Mike Tiller

As we have come to expect from our Vineyard team, the hand-harvested Riesling grapes arrived at the winery in ideal condition, small golden and full flavoured!

The de-stemmed fruit received a cool maceration overnight with selected enzymes to capture the flavours and extract the delicacy and multiple aromas that are obtained in the skin. A long, cold fermentation was utilised to retain freshness and vibrancy as well as citrus and spiciness – true varietal characters. Palate weight and complexity was benefited from a month of extended lees contact.

- Patricia Miranda

Harvest Analysis
Brix: 21 – 25
pH: 3.0 – 3.2
TA: 6.4 – 7.2g/l

Wine Analysis
13.5% alcohol
6.3g/l Titratable acidity
2.0g/l residual sugar