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Vineyard: Seifried Brightwater vineyard
Sugar at Harvest: 38°Brix
Date of Harvest: Mid April 2015
pH of Wine: 3.03
T.A of Wine: 9.7g/L
Residual Sugar: 172g/L
Suitable for Vegetarians and Vegans: Yes
Our Brightwater vineyard is situated 15km from the coast and is sheltered from the south by the Richmond ranges. The "soil" is a combination of rocks and boulders, which is very hard on the farm equipment, but vital for holding the warmth of Nelson's sun and for ripening grapes.
The Brightwater vines are grown in an extremely stony area of the vineyard, where water and nutrient levels are low. This helps us to restrict the plants vigour and to crop at low levels. To further enhance the aromatics we removed leaves to allow light penetration and air movement around the fruiting zone.
Using 100% Riesling fruit, the grapes were hand selected at the peak of ripeness with a large portion of the fruit shrivelled and raisined, caused by natural dehydration. The grapes were then gently pressed to release a very concentrated intensely flavoured juice. The sweetness level of the juice was 38° Brix. The grapes were picked, pressed and fermented in batches as grapes were selected during successive passes through the vineyard.
The fermentation was initiated immediately and continued for about three weeks. During this time, the wine parcels were monitored and tasted regularly. The young wine was then blended
and stabilised before bottling in July 2015. The residual sugar in the wine is 172g/L.
The 2015 Sweet Agnes Riesling is concentrated and intense. Vibrant citrus notes together with luscious stonefruit characters come through on the nose. The palate is full and mouth filling with succulent moreish flavours of tangerine and luscious peach. Gorgeous acidity cuts through the palate and invites another sip.
"Lifted pure lemon juice Riesling aroma with attractive zesty reduction. A delightful late harvest style with intense fresh fruit flavours and a vivacious sweetness that dances across the palate. Vibrant acidity matches the beautifully balanced sugar.”
Michael Brajkovich MW, December 2015.