2016 Riesling TGR
Goes well with blue cheese
This is one of my favourite wine and food matches. Because this is a lighter style sweet Riesling the blue cheese needs to be a little creamier and more mild than some of the stronger saltier styles.
Local producers of fine blue cheese.
The fruit for this wine was picked at 9.5 Be, with a TA of 11.5 and a pH of 2.8. The fruit was de-stemmed and pressed without the addition of enzyme or sulphur and the juice was transferred directly from the press tray to old oak. The juice then underwent natural fermentation and the ferment was stopped when the desired sugar/acid balance was achieved. The wine stayed on lees for about 2 months prior to blending, filtration and bottling.
This wine has lovely delicate lifted floral aromatics on the nose, with some complex characters as a result of the ferment conditions. The palate has juicy lime and green apple flavours and beautiful fine flinty acidity that is balanced perfectly by natural residual sugar.