| |
|
|
|
|
|
| |
 |
| |
Framingham Classic Riesling is an off dry style of Riesling, with rich fruit and juicy acidity. This, together with relatively low alcohol, makes it a versatile wine, ideal as an aperitif or with food. |
| |
| |
 |
Harvest Date: |
27th March - 13th April 2008 |
|
| |
Brix at harvest: |
19.5 - 22.4 Brix |
|
| |
Winemaker: |
Andrew Hedley, Cellar Team |
|
| |
Residual Sugar: |
17 grams/litre |
|
| |
pH: |
2.85 |
|
| |
Titratable Acids: |
7.7 grams/lite |
|
| |
Alcohol: |
11.5 %vol |
|
| |
Soils: |
Stony river-bed with gravel and silt |
|
| |
Release Date: |
December 2009 |
|
| |
Cellaring: |
5 years |
|
| |
Colour: |
Pale gold with green hints |
|
| |
|
|
|
| Winemaking: |
A significant amount of work is done in the Estate vineyards that produce grapes for all of Framingham’s Rieslings. Extensive crop thinning and leaf plucking are practised, giving low yields of grapes that have had excellent exposure to sunlight. Fruit for Classic Riesling is harvested largely by machine though some components are hand picked. Phenolic structure from the short term skin contact that occurs during machine harvesting serves to make the wine a more approachable early in its life. After de-stemming, the must, with many berries still in-tact, is loaded through the door of the press to reduce maceration. The juice is extracted at low pressures over a 4-hour period. These juices were clarified by cold settling for 2-3 days before racking to ferment. Ferments were conducted in stainless steel tanks at cool rather than cold temperatures and selected batches were stopped with some residual sugar remaining. Once fermentation was complete, the wines were left on ferment lees for 4 months to add a texture. After blending, the wine was fined to soften its phenolic structure, stabilised, filtered and bottled under screwcap to preserve freshness, flavour and integrity. |
|
| |
| Winemaker's Notes: |
Lovely fragrant, complex nose showing mandarin, honeysuckle, jasmine, green tea and lemon citrus aromatics along with some wet stone-like minerality.
Intense and concentrated yet delicate palate with tight, juicy acidity showing flavours of lemon citrus, mandarin and stonefruit with hints of ginger and pepper, complete with a stony, mineral finish. Though tightly structured, the wine has a lovely, soft feel in the mouth. |
|
| |
Critical
Comment 
|
|
|
