Thirty Bench Small Lot Riesling "Wild Cask" 2019 VQA

WINE MAKING
After daily visits to the vineyard and tasting the grapes to find that perfect taste profile, our winemaker chose to harvest the grapes on October 9. The grapes were hand-picked from our on-site Dr. Muckle Vineyard. The juice was racked to both stainless steel and neutral 500 litre puncheon barrels. The oak puncheons were allowed to undergo a wild ferment (indigenous) with temperatures ranging between 16 and 18ºC and the stainless-steel portion fermented at 10 to 12ºC. Both ferments were arrested when the wines reached a balance between acidity and residual sugar. After three months aging in neutral oak puncheons and stainless-steel tanks, the wines were blended together just before bottling.
FLAVOUR PROFILE
Clear with a bright straw yellow hue and an intriguing aroma of Meyer lemon, Key lime, green apple, and mineral, with a touch of white peach and yellow plum as the wine warms. A light to medium-bodied Riesling with amazing mouthfeel and texture. Wonderful flavours of juicy citrus and peach develop on the palate. Refreshing notes of tangy citrus, guava, white currant, golden kiwi, and a touch of mineral linger on the juicy, just off dry, finish.
SERVING SUGGESTIONS
Serve chilled at 10 to 12˚C. A lovely sipping wine for pure enjoyment. Serve with pork tenderloin with tangy plum sauce; spiced pork tenderloin; fresh spring rolls and dipping sauces; apricot glazed baked ham; smoked salmon risotto; turkey with a dried fruit stuffing; grilled salmon with wild rice; bouillabaisse; steamed mussels; sushi; California rolls; savoury curry dishes. This wine will continue to develop through 2025 or longer.