VITICULTURE Selectively hand harvested over a period of four weeks from the family owned Waihopai Valley sites. Fruit is picked at an average of 45 Brix. Soil in the vineyard is of stony silt with loam topsoil and free draining. Canopy Management is vertical shoot positioning with shoot and crop thinning.
Harvest Date: May 31st – July 11th 2011
Residual Sugar: 210g/L
Titratable Acidity: 10.5 g/L
Packing: 6 x 375ml bottles, screw cap closure
Variety: Riesling and Sauvignon Blanc
Konrad Wines Sigrun Noble, hand harvested over four weeks
WINEMAKING This wine was made from two parcels of fully botrytised grapes: Riesling and Sauvignon Blanc. The Riesling component was hand picked and fermented in stainless steel tanks in order to retain the luscious fruit characters of the variety. The Sauvignon Blanc component was hand picked and barrel fermented in French oak. After fermentation (approximately 1 year) the components were then blended to produce this delicious dessert wine style.
TASTING NOTES A full straw gold colour, with subtle green hues. Complex aromas of pineapple, guava, apricot and lychee are complemented by subtle toffee notes from barrel fermentation. The palate is similarly layered with stone and tropical fruit initially, then building through the palate to reveal complex mineral characters reminiscent of flint and quartz. Toasty oak characters underlie the palate adding structure and dimension to a long, persistent finish perfectly balanced with fine acidity.
A wine made to age gracefully for up to 10 years.
Perfect accompaniment to clean, crisp desserts, blue cheese, chicken, duck or goose liver patés – a dessert wine of pure indulgence.