The 2010-2011 summer had near-record warm temperatures averaging at least 1.2°C above average for the Nelson region. More northwest winds than normal contributed to the warm temperatures and these provided a few deluges that kept both vineyard and winery staff on their toes. Fruit was monitored hourly for optimum picking conditions and the winery was operating 24 hours a day seven days a week. These warmer temperatures, and our vigilance in the vineyard and the winery, enabled us to pick fruit in both great condition and physiologically ripe.
Harvested very early morning and icy cold the fruit for this Riesling came from our Hunter Block. Once at the winery the grapes were processed to the press and the press cycles carefully watched to separate out the free run and light pressings from the heavier more phenolic
pressings. The press cut was made when the extractionof flavour was good and just light dusty phenloics were beginning to show in the juice. We hoped to maintain the fresh aromatics typical to Riesling but also create a delicate phenolic structure to the wine.
Once cold settled the clean (low grape solids) juice was racked and inoculated with a German yeast strain chosen for its ability to enhance Riesling varietal characters. The ensuing cool ferment stretched over an extended period to maximise aromatics. When the acid and sugar levels were deemed in balance, the ferment was stopped by cooling. The wine was then steadily prepared for bottling with no further winemaking intervention in the hope to capture the pure primary fruit notes.