Meinert ‘German Job’ Riesling 2016

Meinert ‘German Job’ Riesling 2016

Winemaking

Grapes were picked on the morning of 11 March, transported to Devon Valley in a refrigerated truck and whole bunch pressed. We protected the juice from oxidation as far as possible using dry ice and ascorbic acid. Settled, then fermented cold with Heiligenstein yeast (from Austria) over about 4 weeks. Yeast inactivated by cooling at a residual sugar of about 6g/l. Wine left on yeast lees for about 6 months. Only 2617 bottles made.

Tasting Notes

A lovely fresh floral, lime, spanspek and slightly flinty nose. While the sugar and acid are well matched ensuring linearity and purity of fruit. Lees contact has enhanced the texture balancing the crisp and fruity finish. It’s an uncomplicated pleasure, especially on summer days.

Analysis

Alcohol: 12.0 %
Residual Sugar: 4.9 g/l
Total Acidity: 7.2 g/l
pH: 3.0
Wine of Origin: Elgin