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Riesling Lovers

Mixed Packs

Riesling Lovers

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750ml

Regular price $263.94 $220.00

Riesling Lovers includes:
2 x 2023 F-Series Riesling Kabinett 
2 x 2023 Framingham Classic Riesling 
2 x 2022 F-Series Old Vine Riesling

2023 F-Series Riesling Kabinett - Winemaking
The parcels of fruit used in this wine were selectively handpicked from our middle, young vine and back Riesling blocks on the home estate. Fruit was picked on taste with a resulting brix being just shy of 20 in each. All parcels were foot stomped as whole bunches and left overnight prior to being pressed. After minimal settling, juices were fermented at ambient temperatures with wild yeast. The wine was then blended and sent to bottle in September 23 as a drier style of previous iterations. 

2023 Framingham Classic Riesling - Winemaking
Fruit comes from all four sections on our Estate. Each parcel was handpicked and whole bunch pressed. Juices were predominately fermented in stainless steel tanks with a small portion fermented and aged in acacia barrels.  All components were aged on full ferment lees without S02 for around 5 months prior to being blended and bottled.

2022 F-Series Old Vine Riesling - Winemaking
The 2022 season was not with challenges without significant rain events leading into harvest. Careful fruit selection was required from various sites on the estate ranging in vine age of 26-42 years which is all under organic management. The soils here are made up of fist sized greywacke stones (a hard, dark type of sandstone streaked with quartz and feldspar) mixed alluvial gravel and silts. Vineyard practice for this wine is geared to produce ripe grapes that have had maximum “hang time” on the vine to develop concentrated and vivid flavours. Fruit was all hand harvested prior to any significant botrytis infection. (85%) was immediately whole bunch pressed to tank, settled for 6hrs and then run to Acacia barrel for spontaneous fermentation. The remainder (15%) was destemmed and went through partial fermentation on skins prior to being pressed off to ceramic jars to complete ferment. The various components were then left un-sulfured on full ferment lees for 10 months before being blended and bottled.

 


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