The grapes were hand-picked in immaculate condition on the 25th of March and raced back to the winery where the whole bunches were placed into the press and the clear juice gently extracted from the skins.
Alsace Riesling yeast was chosen to ferment the juice as it helps preserve the subtle aromatics within the resulting wine. The fermenting wine was tasted daily by the winemakers to pin point the ultimate balance point between the sweetness, acidity and alcohol. Once this point was established the wine was chilled to halt the yeast activity and then filtered off the yeast lees.
The cool sea breezes of Te Awanga have preserved the delicate aromas of pears, very ripe apples and orange blossom. Following on from last year’s success achieving a GOLD MEDAL for our 2012 Riesling at the International Wine Show, we have endeavoured to re-create this popular low alcohol style in our 2013 edition.