Catherine Marshall, Riesling, 2025
Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.
VINIFICATION DETAILS
Elgin`s cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German `Mosel` style of Riesling.
Clusters are handpicked at 20.1 to 20.4 0 Balling into lug baskets and meticulously hand sorted on sorting belts to remove rotten berries, unripe berries and other matter. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (13º Celsius) for 58 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle
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Tasting note
Exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of citrus on the finish.
VINIFICATION DETAILS
Elgin`s cool daytime climate and cold nights during the growing season make it perfectly suited to producing a Cape version of the famous German `Mosel` style of Riesling.
Clusters are handpicked at 20.1 to 20.4 0 Balling into lug baskets and meticulously hand sorted on sorting belts to remove rotten berries, unripe berries and other matter. After pressing, the must was settled for two days and decanted off the solids where it was inoculated with a commercial yeast strain suited to this variety. The wine fermented cold (13º Celsius) for 58 days until it reached the residual sugar required for sweetness to balance the acidity. The final wine was fined and lightly filtered to bottle
