2012 Pegasus Bay Riesling Waipara
Bright, even straw-yellow colour with some golden depth. The nose is full, densely packed and broad with complexing layers of ripe citrus and tropical fruits lifted by exotic florals and enriched by musky, marmalade botrytis and honied notes. The nose is quite complete in expression. Medium-dry to taste, this is rich, lush and layered on palate with s concentrated heart, packed with flavours of citrus fruits, honey, marmalade and toast. The mouthfeel is soft and succulent, and very fine-textured, the palate refreshed and enlivened by very fine, lacy acidity. The flavours show with great richness and length, and is harmoniously complete. This is richness with underlying finesse, and will keep 5-6+ years. Late-picked fruit cool-fermented in tank to 12.5% alc. and 23.5 g/L RS with TA 7.6 g/L.
Made in the Alsace style with extended ripening and plenty of skin contact for maximum flavour extraction. The result is a rich and quite intensely flavoured wine with honey, stone fruits and a suggestion of citrus characters. Delicious wine with restrained lusciousness.
Robert Parker's Wine Advocate
The 2012 Riesling offers pretty lime leaves and lemongrass suggestions over a core of white peaches and lemon juice plus chalky / pebble-laced accents. Off-dry and light-bodied, it has a racy acid backbone highlighting the lifted aromatics, finishing long and minerally. (LPB)
The peach and yellow apple flavors are a touch racy, with spice, dried chamomile, rose petal and candied citrus peel notes. Lithe and juicy on the finish. (MW)
Winemaker's Notes: "There is a spectrum of lively aromas and flavours suggesting lime, lemon and mandarin, intertwined with nectarine, lychee and guava. It is rich and concentrated in the mouth but a spine of crisp acidity and minerality keep it elegant and tight knit, while its off dry finish provides excellent balance. Tangy hints of ginger and spice draw out its length and linger on the palate well after swallowing. Although ready to drink on release, careful cellaring for 5 - 10 years should add a range of other fascinating nuances. The grapes were in perfect condition when they were picked during mid to late May. They were gently pressed and the juice was then fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides a little additional crispness and may result in a small amount of spritzig when first poured."