2023 Riesling L'Atypique
Sato, Central Otago, New Zealand
- Riesling from Red Shed (Bendigo) and Domain Road (Bannockburn), fermented on skins.
- About three weeks on skins, then 11 months in old French oak.
- Bone dry, with apricot, white tea and fine tannins.
- Vineyards
- Red Shed, Bendigo (68%); Domain Road, Bannockburn (32%)
- Soils
- Alluvial sandy loam with river gravel; clay loam from an ancient lake bed
- Grape
- 100% Riesling
- Alcohol
- 12.2%
- Total acidity
- 6.1 g/L
- Residual sugar
- Under 0.1 g/L
Winemaking
The two vineyards were handled separately. Destemmed into open fermenters, six to eight days of cold soak, then a wild ferment on skins for about two weeks and seven days of post-ferment maceration. Basket pressed and aged 11 months in old French oak with full natural malolactic. No fining or filtration.
Tasting Notes
Deep gold with an amber glint from four weeks on skins. White tea, dried chamomile and apricot on the nose, with crabapple and a savoury, autumnal edge. Bone dry, with fine, firm tannins framing stone fruit and citrus pith. A poised and very long finish.
Distributed in Australia by Principal Wine.