The 2007/8 growing season was notable for its extremes. Spring was warm but the vineyards did get a nip of frost in – most unusual for us here on the Plains. Luckily none of our vineyards were hit too seriously, and even better the weather around flowering time was excellent ensuring good fruit-set.
Summer brought drought conditions, leading to our second earliest vintage start – on March 17. From the very end of March a series of three rains complicated harvest for some, but by this stage 90% of Waimea Estates’ crop was safely in the winery.
The grapes for this wine come from our Annabrook vineyard, and were harvested on 13th April at 24 Brix.
Inspired by the full-bodied and texturally dense examples of Alsatian Rieslings, this wine was harvested late in the season at an exceptional ripeness of 24 Brix, and allowed to mature on its lees until well into August.
The fruit was gently handled at the winery, and only the free run and lightest pressing juice was used. Once inoculated with a yeast strain chosen for its ability to enhance classic Riesling aromatics, ferment temperatures were kept cool to retain the primary aromatics typical
of this variety.
When a balance was reached between sugars and acid, the ferment was stopped with cooling and the wine racked off its gross lees. The wine was then further matured on fine lees until spring when it was stabilised, gently fined and filtered, and ready for bottling in October 2009.